Easy Bacon Egg and Cheese Omelette Sandwich
This bacon egg and cheese omelette sandwich combines maple-smoked bacon, mild cheddar, tomato and bread inside a three-egg omelette. Cooking the bread directly with the eggs gives it a golden, French-toast-like surface, but the important part is flipping the omelette while the top remains slightly moist so it bends without cracking.
Ingrédients
- 3 large eggs
- 2 slices white sandwich bread
- 3 slices maple-smoked bacon
- 2 slices mild cheddar cheese
- 2 to 3 thin slices tomato
- 2 teaspoons butter
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives optional
Instructions
- Preheat the oven to 350°F. Arrange the bacon in a baking dish or on a lined baking sheet.
- Bake the bacon for 20 to 30 minutes until crisp, then drain it on paper towel.
- Prepare the cheddar and tomato. Pat the tomato slices dry.
- Beat the eggs until fully combined and season them with black pepper.
- Melt the butter in a 10-inch nonstick skillet over medium heat.
- Pour in the eggs. Press both bread slices into the eggs, then turn them to coat the other side.
- Cook for 2 to 3 minutes, until the edges are set and the centre remains slightly moist.
- Loosen the omelette and carefully flip it with the bread.
- Fold the exposed egg inward. Add the cheddar, tomato and bacon to one side.
- Fold the sandwich closed and cook for 1 to 2 minutes per side, until golden and melted.
- Rest for one minute, cut in half and garnish with chives.
Vidéo
Notes
Regular smoked bacon can replace maple bacon. Do not add extra salt unless using a low-sodium cheese and bacon.