All day breakfast omelette
Delicious fried goodies, encased in a nutritious parcel of golden goodness.
Add 1 teaspoon butter in a small frying pan on a medium heat, once bubbling add the mushrooms. Sauté for 10 minutes or until golden and cooked.
Meanwhile, crack the eggs into a small mixing bowl and whisk well. Add the chives and a good each of seasoning and whisk again. Place to one side.
Once the mushrooms are cooked, tip out into a bowl. Place the frying pan back on the heat and fry the bacon until crisp.
Cut the bacon into pieces and add to the mushrooms.
Put a slice of sourdough in to toast.
Place the pan back on the heat and add another teaspoon of butter. Once melted and bubbling add pour in the egg mixture and use a spatula to draw channels in the egg to allow the raw mix to cook evenly.
Once the omelette is cooked on one side (this will take around a minute or two) spoon the mushrooms and sliced bacon onto one side of the omelette and carefully fold the other side over the filling.
Allow the centre of the omelette to set a little more then carefully slide it on to a plate.
Serve with hot buttered toast and tomato table sauce.
A handful chestnut mushrooms, sliced
2 Clarence Court Hens eggs
A few chives, finely chopped
Sea salt and freshly ground black pepper
2 rashers Streaky Bacon
A slice of Bertinet bakery sourdoug
Cherry Tree Tomato table sauce