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Rach riffs on the holiday brunch by adding the belly-warming flavors of Thai cuisine to an omelet and cucumber salad. 

Pro Tip: Rach says to start by making the cucumber salad, so the flavors have time to set up a bit.  

In the mood for a boozy brunch? Try pairing this with John's ginger beer-laced Tuk Tuk cocktail

Click here for more brunch ideas


Sausage filling for 1 omelet:
  • 1 tablespoon peanut oil 
  • ¼ pound spicy breakfast sausage
  • 3 to 4 ounces fresh green beans (a handful), finely chopped 
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 inch ginger, minced or grated
  • 1 small plum tomato or ½ vine tomato, chopped
  • 1 teaspoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons superfine sugar
  • 2 bird's eye chili peppers, minced (optional)
Mushroom filling for 1 omelet:
  • 1 tablespoon peanut oil
  • ½ pounds mushrooms, mixture or all of same type: shitake, hen of woods and/or  crimini, wiped clean, stemmed  and finely chopped
  • ¼ cup grated carrot
  • ¼ cup fresh peas
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped 
  • 1 teaspoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons superfine sugar
  • 2 bird's eye chili peppers, minced (optional)
Egg base for 2 omelets:
  • 8 eggs
  • 1 inch ginger, grated or minced 
  • 2 cloves garlic, grated or minced 
  • 1 small Thai bird's eye chili pepper, minced (optional)
  • 1 inch fresh turmeric, trimmed and grated (or ½ teaspoon ground turmeric)
  • 1 teaspoon fish sauce  
  • 1 teaspoon white pepper
  • Peanut oil, about 1 tablespoon per omelet   
For the Thai Cucumber Salad:
  • 1 clove garlic, grated or minced
  • 3 Thai bird's eye chilies, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon superfine sugar
  • 3 tablespoons peanut or other neutral oil
  • Juice of 2 limes 
  • 1 cup packed Thai mint or mint and cilantro leaves (a generous handful of each), chopped 
  • ½ red onion, halved and thinly sliced 
  • 2 seedless cucumbers, halved and seeded and thinly sliced
  • ½ cup chopped roasted salted peanuts 


Serves: 4


For the sausage filling, heat oil in small-medium skillet, add pork and brown and crumble, add green beans, shallots, garlic, ginger and tomato, stir-fry 2 minutes, add soy, fish sauce, sugar and chilies, toss to combine and remove from heat. 

For the mushroom filling, heat oil in small-medium nonstick skillet, add mushrooms and brown 3 to 4 minutes, add carrot, peas and shallots, cook 3 to 4 minutes more, add garlic, soy, fish sauce, sugar and chili peppers, if using, toss and remove from heat.  

For each omelet, prepare your filling first. Whisk up the egg base. To make a stuffed omelet, heat a 12-inch nonstick pan over medium-high heat with 1 turn of the pan of peanut oil, swirl the pan to coat. Pour in half the egg base mixture (4 eggs worth), and swirl the pan again to settle the eggs and let cook to form skin. Use a rubber spatula to peel back the edges of the omelet and swirl the pan to settle the eggs again. Top the pan with lid for well done or let stand off heat for a minute to keep eggs soft on top for a softer stuffed omelet. 

Let cool for a minute or two in the pan, add your filling to the middle of the omelet and fold in the edges toward the middle. Use a plate to help you flip the stuffed omelet over so that the seam is on the bottom.

Whisk up dressing in bowl, toss with cucumbers and onion and peanuts and serve or chill until ready to serve.