Omelet With Smoked Bleu Cheese And Caramelized Bacon Recipes

BACON AND CHEESE OMELET

Steps:

• Preheat oven to 350-degrees F.
• Butter a 9-inch round baking dish.
• Arrange cheese slices on the bottom of the dish.
• Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
• Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
• Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
• Pour milk/egg/bacon mixture over the cheese.
• Bake for 25-30 minutes.
• Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
• Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

BACON & BLUE CHEESE OMELETTE (BLEU CHEESE OMELET)

Steps:

• Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
• Allow to cook until firm enough to flip. Cook until the underside is firm.
• Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

OMELET WITH SMOKED BLEU CHEESE AND CARAMELIZED BACON

Steps:

• Whisk the eggs in a bowl with some cracked black pepper.
• Stir in the blue cheese.
• Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
• Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
• Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
• Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
• We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.

BLUE CHEESE AND CARAMELIZED ONION DIP

Steps:

• Heat oil in medium saucepan over medium-low heat until hot. Cook onion about 20 minutes or until deep golden brown, stirring occasionally. Cool.
• Whisk mayonnaise and sour cream in medium bowl.
• Add blue cheese. With spatula, mash until smooth.
• Stir in onions, salt and pepper.
• Cover and refrigerate at least 2 hours to blend flavors. Serve chilled or at room temperature.

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)

Steps:

• In a med bowl, beat eggs w/salt & pepper till just blended.
• In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
• Turn out of the pan & set aside.
• In the same skillet, melt butter over med-heat.
• Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
• When almost set, scatter the onion & salmon over it.
• Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
• Divide omelet into 2 servings.
• Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).

CARAMELIZED BACON

Steps:

• Heat oven to 450°F.
• Spray top of broiler pan lightly with no stick cooking spray; line bottom of pan with aluminum foil.
• Combine brown sugar and cinnamon in small bowl.
• Coat bacon slices with brown sugar mixture.
• Place coated bacon onto prepared pan.
• Bake for 12 to 15 minutes or until well-browned.
• Immediately remove bacon; place onto serving plate.

BLEU CHEESE OMELET

Steps:

• To make filling, melt butter in a small skillet and cook apple over a low heat for 2-3 minutes or until just heated through.
• Remove pan from heat; set aside and keep warm.
• To make omelet, melt butter in a small skillet.
• Place eggs, water and black pepper to taste in a small bowl and whisk to combine.
• Pour egg mixture into pan and cook over medium heat, continually drawing in the edge of the omelet with a fork during cooking, until no liquid remains, and the omelet is lightly set.
• Top half of the omelet with apple slices, cheese, and chives and fold in half.
• Slip onto a plate and serve immediately.