Bread & Cheese Omelet

 

I have to say that I am enjoying only having myself to cook for. I cook what I want to eat and eat when I want to eat. 

If somedays I am really hungry I can cook something more hearty and on other days I can cook simple.  I am happy both ways.  I just hope that I am not being spoilt for being able to cook for larger groups of people or getting lazy in that respect!!

 

 

One thing I really enjoy making myself from time to time is this delicious Bread & Cheese Omelet.  It is simple and yet in its simplicity it is magnificent!

One of the things I fell in love with when I first moved to the UK was fried bread. Bread fried in dripping or butter or deep fat.  There was a restaurant in Chester where we would go sometimes for breakfast and fried bread was always on the plate.

Very naughty, but oh my word so delicious!  I know it doesn't sound nice, but it is fabulous! 

 

This simple Bread & Cheese Omelet is a bit of a riff on that idea, but not near as naughty. Very delicious though.  I always love to enjoy a slice of hot buttered toast with my eggs, this omelet makes sure that you can! 

Small cubes of a farmhouse style/rustic bread are fried in butter until golden brown and then incorporated into the omelet with some really good strong cheddar and finely chopped spring onion. Very simple ingredients, but done very well. 

 

So well in fact that just looking at these photos today I am hungry to make myself another one today!!  Oh boy!!

I won't of course, but I am sorely tempted. This is just so very delicious! 

 

WHAT YOU NEED TO MAKE BREAD & CHEESE OMELET

I can assure you nothing too far out of the ordinary at all, and if you choose quality ingredients to begin with, this really can't be beaten for taste satisfaction! 

• a little butter
• 1 thick slice of farmhouse style bread
• (remove crusts and cut into 1/2 inch cubes)
• 2 large free range eggs
• 1 TBS cold water
• dash of white pepper
• salt to taste
• 1 spring onion, finely chopped
• 2 TBS grated strong cheddar cheese

 

I haven't specifically said how much butter to use.  With the bread I used maybe 2 tsp.  Just enough to coat the bread lightly and enable it to brown.

The bread itself, I used a sourdough white bread. But you can use any farmhouse type of a rustic loaf. I always remove the crusts.

 

I always like to use free range eggs, and brown eggs if I can find them.  I refuse to support an inhumane industry.  If you can buy them direct from a farmer you know for a fact treats his animals humanely so much the better.

You can't really trust 100% when eggs say that they are free range on the packages.  Ideas of just what is free range differ greatly.  Just do the best that you can.  I think we bear a huge responsibility towards the food that we choose to put into our bodies. 

We must be as kind when rearing our meat/eggs/milk as possible.  We will one day be held accountable for not doing so.  And as consumers we must do our part and  need to support producers who rear/produce with a conscience as much as possible. 

 

You can use minced chives instead of the spring onions, or even herbs but I like the sharpness of the spring onion.

Use a good cheddar. One that is filled with flavor.  A good farmhouse one is best, but always a sharp or strong cheddar. There is only a tiny bit in this omelet, so you want one which will give you the best flavor that it can. 

 

HOW TO MAKE BREAD & CHEESE OMELET

There was a cooking show over in the UK ( and indeed when I went for my screen test for a cooking how one time) where they had all the participants prepare a plain egg omelet.  People overthink omelets.  They really are quite easy to make.  

Especially plain omelets.   

 

If you follow the directions precisely you can be assured of success. Just don't try to hurry it. I think the worse mistake a person can make is to rush an omelet and have the heat up too high.  

Make sure you heat is only high enough to make the butter foam and then add your egg. Your omelet will be perfect! 

 

Melt a knob of butter in a small frying pan.  Add the bread and cook, stirring occasionally until golden and crispy brown.  Remove with a slotted spoon to some paper toweling and keep warm.

Beat the eggs with a little cold water, some white pepper and some of the onion.  Melt some more butter in the heated pan.   

 

Once it begins to foam, tip in the egg mixture.  Add the fried bread and grated cheese.  

Cook gently until set, and the bottom is lightly browned.  Fold in half and slide onto a warm dish.  Garnish with a bit more chopped onion if desired.

 

A simple supper yes, but in its simplicity one of the most delicious one you could cook.  It needs no bells and whistles. This is perfect just as it is. 

To round it out I would suggest serving a lovely green salad on the side with a simple vinaigrette dressing.  You could not ask for a better meal than this!

Bread & Cheese Omelet

Yield: 1

Author: Marie Rayner

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Simple supper fare. All you need is a salad to complete this tasty meal. Fluffy and delicious!

Ingredients

• a little butter (you decide how naughty you want to be)
• 1 thick slice of farmhouse style bread
• (remove crusts and cut into 1/2 inch cubes)
• 2 large free range eggs
• 1 TBS cold water
• dash of white pepper
• salt to taste
• 1 spring onion, finely chopped
• 2 TBS grated strong cheddar cheese

Instructions

1. Melt a knob of butter in a small frying pan. Add the bread and cook, stirring occasionally until golden and crispy brown. Remove with a slotted spoon to some paper toweling and keep warm.
2. Beat the eggs with a little cold water, some white pepper and some of the onion.
3. Melt some more butter in the heated pan. Once it begins to foam, tip in the egg mixture.
4. Add the fried bread and grated cheese. Cook gently until set, and the bottom is lightly browned.
5. Fold in half and slide onto a warm plate. Garnish with a bit more chopped onion if desired. Serve immediately.

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