Omelette a la Bonne-femme

Ingredients

• 6 eggs
• 1 oz. bacon
• a boiled potato
• a breakfast roll
• 1 teaspoonful chopped parsley
• 1 teaspoonful chopped chives
• salt and pepper

Method

1. 1

   Break the eggs into a basin, beat up for five minutes; add the parsley and chives, also a pinch of salt and pepper to taste.

2. 2

   Cut the bacon into small squares, likewise the thin crust of the roll; melt the butter in a frying or omelet pan, fry the bacon slightly brown, then add the bread-crust and the potato cut in squares.

3. 3

   Toss over the fire for a few minutes, pour in the egg mixture, stir with a fork gently over a bright fire for two minutes.

4. 4

   Then fold up in the shape of a cushion, hold it in a slanting position for a minute over the fire to colour it lightly, and serve hot with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 508. The excerpt below is the record exactly as published.

Omelette a la Bonne-femme.— 6 eggs, 1 oz. bacon, a boiled potato, a breakfast roll, 1 teaspoonful chopped parsley , \ tea- spoonful chopped chives, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.