Recipes: Breakfast for Dinner

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Photo by Regina Charboneau


My bacon skewers are very easy but memorable, and eggs are still a bargain--what a versatile ingredient they are. Here are my recipes for crab and sweet onion omelets and brown sugar skewered bacon.

Brown Sugar Bacon Skewers

Serves 12

    • 24 thick-slices of smoked bacon
    • 2 cups brown sugar
    • 24 10-inch Skewers Preheat oven to 375 degrees.

Spray wooden skewers with cooking oil and skewer bacon with an up and down motion. You should have the bacon skewered in a ribbon effect.

Place the skewered bacon on a baking rack that has been placed in a sheet pan.

Generously sprinkle brown sugar on each skewer of bacon.

Bake in 375 degree oven for approximately 30 minutes, until bacon is cooked but not overly crisp.

Crab and Sweet Onion Omelet

White Cheddar Omelets

Serves 8

    • 24 eggs
    • 1/4 cup cream
    • 1/4 teaspoon salt
    • 1/8 teaspoon minced garlic
    • 8 tablespoons butter
    • 16 oz. grated white cheddar

You need a good 6 inch non-stick egg pan. You will also need a rubber spatula. I use 3 eggs per omelet for an entrée.

In mixing bowl put in 24 eggs, and add the cream, salt, and garlic powder.

Blend with a fork until the eggs are creamy yellow, about 1 minute.

Warm non-stick egg pan, put over medium heat. You don't want your pan too hot. A perfect omelet is not browned at all. It should be golden yellow.

Place 1 tablespoon of butter into egg pan.

Pour 2 ounces (or 1/4 cup) of egg mixture into pan. Lift pan and swirl mixture around pan. Let sit on heat for 30 seconds. Take rubber spatula and lift omelet to let uncooked egg mixture flow to bottom.

Put in 1 ounce of grated white cheddar and fold omelet over.

Remove from pan and place on serving platter. Repeat for the next 7 omelets. Keep covered with clean kitchen towel to keep warm until serving.

Note: When I am entertaining a crowd, I make my omelets ahead of time. I cook them halfway and lift the round omelet onto a greased cookie sheet, add my cheese, and finish in 350 degree oven right before serving. Make sure your crab topping is good and hot.

Crab and Onion Topping

Serves 8

    • 1 pound lump crab meat
    • 1/4 pound butter
    • 1/2 cup minced green onion
    • 1/2 cup julienned onion
    • 3 tablespoons minced fresh basil
    • 2 tablespoons fresh lemon juice

In a large sauté pan, melt butter over medium heat. Let butter melt, but not brown.

Add julienned onion and continue to cook over medium heat. Cook until they are limp and transparent, but not brown.

Add green onions, basil, and fresh lemon juice.

Add crab meat and cook for 1 minute.

Spoon crab topping evenly over the top of the 8 omelets on the serving dish.

If you like a spicy dish, you may add 1/4 teaspoon of crushed red pepper flakes.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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