Today’s brunch: starter of garlic stuffed, cheese and herb topped mushroom caps. Then French omelettes, flavored with chives and dry sherry, filled with duxelles (finely chopped mushrooms, fried up with salt, black pepper, thyme, finished with the same dry sherry), garnished with finely minced parsley. Served with a side of Gala apples fried up in bacon grease from rendering my own bacon (dry cured, hot smoked), cut into lardons. The chopped apples fried, the lardons crisped up separately, then brought together, and fried through over low heat covered up.
Served with whole milk, mimosas, and coffee.
Further below photos of prepping and cooking the meal.