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Saturday, 15 October 2011

Bacon and Avocado Omelette Recipe

Bacon and Avocado Omelette Recipe

This Bacon and Avocado Omelette recipe is one of those great flavour and texture combinations that really work: we know how eggs and bacon compliment each other, and here the creamy avocado chunks add another dimension.  As usual, I’m going to emphasise the quality (and morality) issue – use free range eggs and proper dry-cured bacon from pigs that have been outside-reared.  If your grocer/butcher/supermarket can’t assure you of this, spend your money elsewhere.  Make sure the avocado is ripe, but not over-ripe.  You want it to (just) be able to hold its shape when you cut it into chunks and cook it.

How to prepare the avocado: cut down to the stone with a sharp knife, then run it around lengthways until you have “completed the circle” and can lever the avocado apart.  The stone will almost always remain attached to one half.  Gently cut a little way into the stone with your knife, and then you should be able to remove it with a twisting action.  Take care removing the stone from the knife; avocados are slippery. Now make six to eight cuts through the flesh right down to, but not through, the skin.  Make another six to eight cuts at ninety degrees to the first; you should now have a sort of diamond pattern.  Turn the skin inside out, and you will be able to easily remove the avocado chunks.  If you are not using them immediately, put in a bowl with some lemon juice to stop them turning brown.

Bacon and Avocado Omelette Recipe: Ingredients

Two rashers of your favourite bacon (I use unsmoked streaky) cut into dice or small strips.
Two to three free-range eggs, depending on their size and your appetite, beaten
Half an avocado, in small chunks as above
Salt and freshly ground black pepper
A little oil
A little butter (optional)

Bacon and Avocado Omelette Recipe: Method

Heat a heavy based non-stick pan, and add a little oil.  Put in the bacon pieces, and cook for three to five minutes until the bacon fat is running and the pieces are turning golden brown.  Add the avocado pieces to the pan, and continue to cook for a minute or two, stirring as necessary – adding a little butter at this stage will help the colour and add even more richness.  Season the beaten egg with salt and pepper, then add the eggs to the pan.  Turn the eggs with a fork until the ingredients are well amalgamated.  When the omelette is firm enough, fold it in half.  If you like your omelettes very moist, turn out now onto a warmed plate and serve, otherwise continue to cook (flipping over after a minute or so) until it is done to your liking.

The Bacon and Avocado Omelette can be served as a breakfast, lunch or supper dish, with the accompaniments of your choice.

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