Bacon Jam Omelette with Cheddar
Featuring
Merlot
Elevate your brunch with a humble omelette from Elizabeth’s Kitchen Diary. A culinary masterpiece that requires little more than a few simple ingredients and a dash of flair. Perfectly paired with Barefoot Merlot.
Ingredients
- 3 free-range eggs
- 2 tsp butter
- 30 grams cheddar cheese grated
- 1 tbsp bacon jam
- 1 tbsp spring onions
- Salt to taste
- Ground white pepper to taste
Directions
- Heat 2 tsp butter in a non-stick pan over medium-high heat.
- Whisk 3 free-range eggs with a fork.
- Pour the eggs into the hot butter and swirl the pan over the heat until the eggs begin to set. Do not stir with a spatula (you’re not making scrambled eggs!).
- Season with ground white pepper and Shetland sea salt, and continue to swirl the pan over the heat.
- Sprinkle 30 grams cheddar cheese down the centre of the omelette. The egg will still be loose.
- Spoon over 1 tbsp bacon jam.
- Add 1 tbsp spring onions, finely sliced.
- When the egg is still slightly loose, fold over the sides of the omelette and serve immediately alongside a glass of Barefoot Merlot.