Super Runny OmeletteWhat could we possibly ask for more by pampering yourself with a wonderful happy breakfast on the weekends. If you like your omelette a bit runny, we are on the same page!
4 eggs
few rashes of bacon / pork sausages
brown button mushrooms, sliced
2 medium sized tomatoes, skinned, deseeded and diced
bunch of basils, roughly chopped
parmesan, grated
10g demi sel butter
olive oil
salt n pepper to season
2 slice of thick toasts
- Whisk eggs in a bowl. Season with pinch of salt.
- Pan-fry the bacons / sausages till lightly browned and crispy, on the outside (sausage).
- Skin, deseed and dice the tomatoes. In a separate pan over medium heat, tip in the diced tomatoes with splash of olive oil, pinch of salt and sugar. Cook for about 1 minute until the tomatoes are just soft then fold in the chopped basils. Set aside.
- Thickly slice the mushrooms. Sauté with 5g of butter and olive oil over a non-stick pan. Season with salt n pepper. Stir occasionally or shake the pan to flip the mushrooms to cook on both sides. Once the surface look glossy and brown, remove from fire and set aside.
- Meanwhile, grill the think toast with olive oil.
- In a non-stick medium heat pan, put in 5g of butter and a splash of olive oil. Without browning the butter, pour in the eggs and immediately shake the pan and use a spatula to slightly break n stir the eggs. When the eggs are set at the bottom but still runny in the body, take the pan off the heat. Fold in the mushrooms, tomatoes with basils and a handful of grated parmesan and leave them cooked in the omelette over the heat for another 10-15 seconds. Off the fire and pour the omelette onto the plate while folding the omelette in half.
Serve immediately with a few rashes of bacons and a nice thick slice of grilled toast. What a wonderful beginning of a break!
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