John Myers
Bacon Omelette
The perfect bacon omelette recipe with a picture and simple step-by-step instructions.
- 6 Discs Streaky bacon = bacon
- 2 Spring onions
- 6 Eggs size M
- 6 tbsp Whipped cream
- Salt pepper
- 1 tbsp Oil
- Cut the bacon into 4 cm long pieces. Clean the spring onions, cut the white and light green diagonally into thin rings. Whisk the eggs with the cream, season with salt and pepper
- Fry the bacon in a non-stick pan, 18 cm in diameter, until crispy, drain on kitchen paper. Sauté 2/3 of the onions in the bacon fat and oil for about 1/2 minute.
- Take half of the spring onions out of the pan and pour about half of the egg cream over them. Using a spatula, slide along the bottom of the pan 3-4 times to the center of the pan over mild heat. Cover and let stand. Cover the omelette with the pieces of bacon, fold it up and serve sprinkled with the remaining onions. Prepare a second omelette with the remaining ingredients.
- Lamb’s lettuce or mixed green salad tastes good with it.
Facebook Comments