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Bacon and pea omelette with cheese glaze

Bacon and pea omelette with cheese glaze

PT30M

1
Preheat the grill. In a bowl, mix together the egg yolk, cheddar, parsley and crème fraîche and set aside
  • 1 egg yolk
  • 50g of cheddar, grated
  • 2 tsp parsley, chopped
  • 80g of crème fraîche
2
Place the bacon rashers under the grill to cook. Meanwhile, place a medium sized, non-stick pan over a medium heat. Once the pan is hot, add a splash of oil and the butter
  • 10g of butter
  • sunflower oil
  • 6 slices of streaky bacon
3
Once the butter is bubbling, add the onion and cook for a few minutes, until the onion starts to collapse and turn translucent, but is without colour. Check on the bacon and turn over if needed
  • 1 small red onion, sliced
4
Turn down the heat to low, add the peas and cook for 1 minute. Break the 6 eggs into a bowl, break up with a fork and season
  • 100g of peas
  • 6 eggs
  • salt
  • black pepper
5
Add the eggs to the pan, stir with a spatula until half-cooked then remove the pan from the heat. Once the bacon is just-cooked, remove from the grill and set aside
6
Lay the bacon rashers over the top of the omelette, spoon over the crème fraîche mix and finish under the grill until golden. Slide onto a warmed plate and serve with a dressed green salad and some crusty bread and butter

Ingredients

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  • Omelette

  • Cheese glaze

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