Bacon Omelets
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
65
Spice
40
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 200°F
2
Cook lardons in a well-seasoned 8-inch steel omelet pan or nonstick skillet over moderate heat, stirring, until well browned, about 8 minutes
3
Transfer to paper towels to drain and discard fat from pan
4
Whisk eggs, salt, and pepper vigorously in a bowl until foamy
5
Put 2 ovenproof plates in oven to warm, then heat 1/2 tablespoon butter in omelet pan over moderate heat until foam from butter subsides
6
Pour 1/2 cup egg mixture into pan and cook, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until bottom of omelet is set but top is still runny, about 1 1/2 minutes
7
Scatter half of lardons over omelet, then fold omelet in half using spatula and transfer to a heated plate
8
Keep warm in oven
9
Make another omelet in same manner, then transfer to other heated plate and serve immediately
10
Put oven rack in middle position and preheat oven to 200°F
11
Cook lardons in a well-seasoned 8-inch steel omelet pan or nonstick skillet over moderate heat, stirring, until well browned, about 8 minutes
12
Transfer to paper towels to drain and discard fat from pan
13
Whisk eggs, salt, and pepper vigorously in a bowl until foamy
14
Put 2 ovenproof plates in oven to warm, then heat 1/2 tablespoon butter in omelet pan over moderate heat until foam from butter subsides
15
Pour 1/2 cup egg mixture into pan and cook, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until bottom of omelet is set but top is still runny, about 1 1/2 minutes
16
Scatter half of lardons over omelet, then fold omelet in half using spatula and transfer to a heated plate
17
Keep warm in oven
18
Make another omelet in same manner, then transfer to other heated plate and serve immediately