*Bacon and Cheese Omelette*
Serves 2 A recipe I adapted from a very old cookery book entitled, The Cooking of Provincial Quebec. 6 rashers streaky bacon 3 large free range eggs, beaten 60ml milk (1/4 cup) salt and black pepper to taste 2 slices of strong cheddar cheese a small knob of butter
Put the bacon in a deep skillet. Cover with cold water. Bring to a brisk goil, then drain off the water and fry the bacon over medium heat until crisp and golden. Remove and set aside. Wipe out the pan and then melt a knob of butter in the skillet until it foams. Beat the eggs together with the milk. Pour this into the pan and cook, lifting the edges to let any uncooked egg run underneath as you go along, until the eggs are set and golden. Season with some salt and black pepper. (Remembering that bacon and cheese are both salty) Lay the slices of cheese on half and top with the cooked bacon. Fold over and serve immediately. |