Friday, 4 September 2009

Bacon and Egg? - for Dinner???

Bacon and egg is of course a very popular combination. It is eaten frequently for breakfast, brunch, or even lunch - but how often do you have bacon and egg for dinner? Not very often? Never, more likely!

As you will see, however, the bacon and egg combination here is a little bit different from the normal breakfast serving method and I can assure you does provide a very tasty and satisfying evening meal.


4 rashers of bacon
3 eggs
1 small tomato (de-seeded and roughly chopped)
1 cherry tomato for garnish
1oz cheddar or other hard cheese (grated or shredded)
3 medium sized basil leaves (roughly chopped) plus one small one for garnish
Salt and freshly ground black pepper to taste
Small knob of butter for frying


Break the three eggs in to a bowl, season with salt and pepper and beat or whisk moderately well. Melt the butter gently in a small, non-stick frying pan and add the egg mixture, turning the heat up to medium. As soon as the eggs are in the pan, put the bacon under the grill to cook.

In the early stages of the eggs cooking, use a spatula to draw the mix in from the edges towards the centre all the way around. Desist from this process once the eggs begin to set, or scrambled eggs will be the result.

Once the eggs can be seen to be almost fully set, turn the bacon under the grill then carefully add the filling to the omelette, on one half only as shown in the picture. Add the tomato, followed by the cheese and finally the basil.

Very carefully, fold the untopped half of the omelette over on top of the half containing the filling and plate up your meal.

NB There are a couple of points I should perhaps mention with regards to this recipe.

1) It is of course down to personal preference but I have found that there is no form of cooking oil which is a worthwhile substitute for butter when making an omelette. Please also never consider using oil-based spreads instead of butter. These spreads are not designed for cooking with.

2) You may notice something strange about the cherry tomato I have used in this recipe. It is of a little known variety called black tomatoes. They are not widely available - but fortunately I simply took one off the vine in the greenhouse!

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