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Omelette with croutons, onions and bacon



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Omelette with croutons, onions and bacon

omelette crouton

Ingredients


Omelette aux croutons

Omelette with croutons, onions and bacon recipe

To serve 6

4 tablespoons of croutons

100g thickly cut lean streaky bacon chopped

40g of butter

170g coarsely chopped onions

6 eggs size 2

salt and pepper

To make the croutons

Cut the crust off sliced thick bread and cut into small squares. Fry in hot butter until golden brown, keep warm


Saute the bacon until crisp and golden keep warm. In the same pan melt half of the butter over a low heat and cook the onions. stirring occasionally.

Season drain and keep hot. Mix the eggs in a bowl with a fork and season.

Wipe out the pan and place over a medium heat when hot drop the remaining butter in it should froth immediately and colour soon afterwards.

Swirl it around the pan. give the eggs a final stir and pour them into the pan. Reduce the heat to low and with a fork draw a figure 8 on the surface several times to dis tribute the eggs evenly.

Shake the pan often to loosen the omelette. When set underneath and still liquid on top loosen the edges.

Spread the onions, bacon and the croutons on one side.

Then fold the other side over and slide onto a warm plate and serve.


Omelette with croutons onions and bacon

omelette with croutons recipe


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