Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast

foodnetwork.com

Joeynyne

subheading: Omelet:

3 large eggs

1 tablespoon heavy cream

1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves

1 tablespoon unsalted butter

Pinch kosher salt

2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère

Lyonnaise Potatoes, recipe follows

Ham and Toast, recipe follows

subheading: Lyonnaise Potatoes:

1 teaspoon sweet paprika

¼ teaspoon cayenne

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 medium red potatoes (about 1 ½ pounds), cut into ½-inch slices

1 medium onion, halved and thinly sliced

subheading: Ham and Toast:

¼ cup maple syrup

1 to 2 tablespoons apple cider vinegar

Vegetable oil, for cooking

1 ham steak, halved lengthwise

2 slices Texas toast

Unsalted butter, for the toast

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