Beaujolais and Breakfast with Eggs in Many Forms-Plant and Omelette

How does a glass of quaffable Beaujolais sound on a brisk, sunny Fall Sunday sound?

Moreover, how does wine sound with a vegetable-forward Filipino breakfast? Thank my people for Tortang-Talong, a savory grilled eggplant omelette that’s sometimes stuffed with a little meat. My version has orange bell pepper for added sweetness and ricotta for a fluffy egg mix.

Super simple, super delicious-and with a juicy, easy to drink Beaujolais, a food and drink pairing made in breakfast heaven.

Finished dish

Ricotta Tortang-Talong Serves: 4

Ingredients

• Eggplant

  • 1 American eggplant, sliced lengthwise ¼-⅓ inch thick

  • 1 tbsp Low-sodium soy sauce

  • 1 tbsp Apple cider vinegar

  • Meat mixture

    • 1 tbsp Olive oil

    • 4 Garlic cloves, minced

    • 4 stalks of Green onions, chopped

    • 1 Orange bell pepper, diced

    • ⅓ of a package of Chicken sausage

    • 8 eggs, 2 per omelette

    • 4 tbsp Ricotta cheese, 1 per omelette

    • Oil for frying

Instructions

1. Marinade eggplant slices in soy sauce and apple cider vinegar for at least 15-20 minutes. Prep [George Foreman] grill with cooking spray. Once preheated, grill eggplant for 3 minutes total. Set aside to cool when done.

2. Heat olive oil in a skillet over medium-high heat. Saute minced garlic, green onions, orange bell pepper and chicken sausage until sausage is heated through (about 5-7 minutes). Set aside to cool and clean out skillet.

3. Whisk ricotta cheese in the egg mixture while oil heats up in the skillet over medium-low heat. Season egg mixture with salt and pepper.

4. Once skillet is heated, pour in egg mixture. Layer a few pieces of eggplant in the middle of the egg and top with a little bit of the meat mixture.

5. Once egg begins to set (about 3-5 minutes), carefully fold the sides over the stuffing. After about 30 seconds, flip the entire omelette over and cook for 30 more seconds to a minute. Serve immediately.

About Chateau Cambon

What happens when three friends buy 13 hectares of land between the Beaujolais crus of Morgon and Brouilly to make wine with biodynamic/organic practices and natural yeasts? You get a juicy gamay that matures in bursting notes of red cherries and strawberries with a mineral and smoky backbone. Additional food pairings include roasted squash, chicken liver mousse, and triple creme brie.