Dou­ble Glouces­ter Omelet with Duchy Back Bacon

(serves one mother who should be asleep)

1 tsp but­ter
1 organic Har­vest Moon egg (from the farmer’s mar­ket of course)
1 tbsp sin­gle cream
sprin­kle Mal­don sea salt
a dozen strokes across a grater of Dou­ble Glouces­ter cheese
1 slice Duchy Orig­i­nal Back Bacon

Melt the but­ter in a non­stick skil­let (like the mas­sively heavy Le Creuset one you got from your per­fect mother in law for Christ­mas). Whisk together the egg and cream with a fork and gen­tly pour it into one half or so of the skil­let, leav­ing the other half for the bacon. Lay the bacon on that spot. Leave over a gen­tle heat until the egg is nearly cooked (just bub­bling a bit) and grate the cheese over the egg. Turn over the bacon. Now, when the cheese is melted, fold the egg over on itself two times. Turn onto a warm plate with the bacon.

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One Response to “Dou­ble Glouces­ter Omelet with Duchy Back Bacon”

  1. Kristen in London » Blog Archive » bat­tling the elements:

    […] Dou­ble Glouces­ter Omelet with Duchy Back Bacon 06/21 […]

    June 21st, 2010 at 8:42 am

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