Supper omelette

Supper omelette

By
From
Encyclopedia of Food and Cookery
Serves
2

Crispy bacon and crunchy bread croûtons fill this creamy omelette.

Ingredients

Quantity Ingredient
4 rashers streaky bacon, rind removed, cut into fine strips
1 thick slice bread, crusts removed, diced
4 eggs
freshly ground black pepper
good pinch dry mustard
2 teaspoons butter
salt

Method

  1. Put bacon into a cold omelette pan and fry without additional fat over low heat until crisp. Remove bacon with a slotted spoon. Add bread to pan and fry in bacon fat until crisp and golden brown on all sides. Remove bread and keep bacon and bread cubes warm while making omelette.
  2. Beat eggs with a little salt and pepper and the mustard. Heat butter in omelette pan, pour in egg mixture and cook fairly briskly, lifting edges of omelette with a spatula to let uncooked egg run underneath. When omelette is just set but top is still creamy, sprinkle bacon and bread cubes along centre. Fold omelette in half and serve at once.
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