My own Signature Dish - Omelets Monterrey
First, thinly slice three large slices of avocado, and gently sautee in brandy; remove before they disntegrate or melt!
Second, make five one-egg omelets; melt two generous slices of cheese in each of four of the omelets (this is personal choice on the cheeses); in the last omelet, place the sauteed avocado
Plate to a 14" platter with a single ladle of Hollandaise sauce on top; garnish with single tbspn/scoops of sour cream and guacamole on one side, and an orange-peel twist on the other
Serve with Champagne for brunch, or white wine for dinner.
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