Beer with Breakfast

pouring beer 2How on earth … literally …can it be …that I can shop the world with just a click of a mouse …

all the purchasing power of PayPal at my fingertips …

and I can’t get one single friggin kind of beer?!

From New York?!

How can this be!?!?!?!?!?

Something about alcohol crossing state lines … whaaaaht???? I suddenly had a shimmering glimpse of what it must have been like during prohibition. So sad.

If you’re going to try this recipe … and you don’t live in the State of Florida … you MUST try it with Brooklyner Weisse Beer as it was intended.

And then email me or comment about how delightful it was a totally rub it in my face that I’ll never know … that is … until I go on vacation out of state somewhere and whip this up again.

Inspired by a visit from Tom and Gayle, and in an effort to entice my photographer friend Jim (check out some of his other images here) to pop over for some breakfast … I paired breakfast with beer.

It was a late breakfast … I promise … after noon.

This was a little outside of my box as it was not an “inn” that gave me the recipe. I found the recipe on Tom’s website, . Having beer with breakfast intrigued me. While I have to confess that I’m not normally a beer drinker … this was an AMAZING flavor pairing. Since I couldn’t procure the Brooklyner Weisse, I just had to use a substitute (but still very tasty) beer with my breakfast.

Follow along our fun day of drinking beer and kitchen debauchery.

I have the recipe in it’s entirety at the end of the post.

The Players … 2 to 3 eggs, a log of goat cheese, granny smith apple, a dab of butter, a splash of milk, a wee bit of vegetable oil, and a pinch of sugar. Okay. Maybe a little more than a pinch.


You’re going to need two (2) pans … one for the apples and one for the omelet.

Melt the buttah.


Add a dab of oil to the pan you’re going to use to make the omelet.


While you’re waiting for your butter to melt … you can start on the following.

Such as chopping your apples. I use this nifty tool. Is that cheating?  I think I’ve had this cutting-corners guilt trip before.  Anyway … take a swig of beer to ready your pallet.



Remove the skins from the apples and make the slices about 1/8 inch thick …

or should I say thin?

If you’ve got a beer open at this point … careful with the knife.


Arrange your apple slices in the hot melted butter.



Sprinkle on the … ah em … pinch of sugar. I think I used an 1/8 of a cup.



While your apples are browning (stir them occasionally)

slice up your goat cheese and break into crumbles.


Goat cheese is my favorite … but it’s a sticky sucker!  I got it all over my hands


If you’re making an omelet for one … as in … just for yourself …

now is an appropriate time to lick your fingers.

Who want’s to waste delicious goat cheese?

If you’re making an omelet for yourself AND others …

then now is a good time to go wash your hands

while the photographer snaps a shot of the lonely goat cheese.


Next, prepare your eggs as you would to make an omelet.


What on EARTH was I thinking using this tiny bowl. I’ll tell you what I was thinking … I’ve got two other great bowls to use … but they’re both in the dishwasher. Darn! Sip some beer.

So, now how am I going to whisk these babies?  Can’t exactly tip the bowl.  The beer is getting my creative side going.  Or … maybe it’s just making me forgetful?  Here was my great solution …


Not exactly a “Top Chef” method for whisking eggs.  But it was fun.  And I laughed.  A lot.  (Take another swig … it is after noon, after all!) Oh yeah. I forgot. I needed to add a splash of milk. Now I’m not laughing. Sobered up real quick. I’ve run out of room in my tiny bowl.


Pour your eggs into the pan when the butter/oil is hot enough to sizzle … but not so hot that it will burn.

Add Eggs To Pan

After the egg has coagulated (can you believe I’m using such big words with a beer in hand?), run a spatula around the edges of your omelet to unstick it from the pan.


Then you’re going to lift it up by the edge and tilt the pan so that the liquid egg runs into the empty space you’ve created … thus cooking more evenly.

How am I able to do this so gingerly after starting in on the beer?

Nearly spilling eggs on my floor sobered me up.


Ah, there we go. A nearly perfect omelet ready to flip.



Obviously I hadn’t sobered up enough! Or, as Julia Child would say, I must not have had “the courage of my conviction.”  Ah well.  I didn’t add it back to the pan.  I’ve got plenty of eggs.  We’ll just make some more.



After you get your omelet flipped … and back in the pan … it’s time to put it all together.

Apples look good, sweet and slightly caramelized.


Add your apples and cheese.


Pour your brew.

pouring beer

Voila. Beer … with breakfast!

beer with omelet

The sweetness of the apples with the creaminess of the goat cheese wrapped in fluffy egg is divine. Now. After taking a bite. Take a sip … WOW that’s good!


Goat Cheese & Apple Omelet

from the Brooklyn Brewery
Serve with Brooklyner Weisse


3 Tablespoons Butter
1/2 Granny Smith Apple, peeled and sliced thin
Pinch of Sugar
1 Small Log of Goat Cheese (approx. 4 ounces)
2 Extra-Large Eggs
1 Tablespoon Milk
Black Pepper to Taste


1) Melt half the butter in a small nonstick saucepan or wok over medium heat. Add apple and cook until slices start to brown, then add sugar. Stir slices until nicely browned, about 5 minutes. Remove from heat and set aside. Cut slices of goat cheese, 1/2 inch thick.

2) Beat eggs and milk together, just until uniform. Heat remaining butter in an omelet pan or small nonstick pan over high heat. When butter foams, add eggs and reduce heat to medium-low. When omelet is about half firm, carefully turn over.

3) Arrange goat cheese on one half of omelet; cover cheese with apple slices. Fold omelet in half, turn off heat and leave for one minute. Place omelet on a warm plate, and sprinkle with black pepper to taste. Serve with Brooklyner Weisse.


About Rachelle Lucas

Rachelle is a writer, spokesperson, and travel videographer. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. She’s currently the Food and Dining Insider for Visit Florida and was recently named by KRED as one of the Top 50 Travel Bloggers in the world.

As much as Rachelle enjoys traveling and tasting new foods, she also loves to run. She’s completed the New York City Marathon and the Marine Corps Marathon as well at 5 half marathons.


  1. Erika says:

    This sounds amazing Rachelle!

  2. LOVE the concept! The “man of the house” that I’m staying with is an amazing cook that will love this receipe. I’m going to STRONGLY encourage it for Sunday when the family has a great breakfast. YA!

  3. That’s so funny… scrolling down through the pix, I saw the oopsie one and thought of Julia… you must’ve seen the recent movie, too.

    This sounds DIVINE. Thanks for bringing a little mouth-watering sunshine to the Internets! ;-)

    • admin says:

      I did see the movie! It was fun. There is always an “oopsie” of some sort when cooking. :o)

  4. Brockhallfarm Goats Cheese says:

    This is an amazing and wonderful recipe using my two fave ingredients, goats cheese and beer. Well done and keep it up!

  5. That sounds really tasty. The combination of apples and goat cheese is awesome. I am not lover of beer, but hubs might be into the complete experience,lol.

    • admin says:

      I’m not a beer girl either! LOL! But it was amazing paired together. Quite unusual … and a big hit with the guys. ;o)

  6. yummmy:P thanks to your ideas , i’d love to adhere to your blog as generally as i can.use a good day~~


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