Serves 2
4 eggs
1 tablespoon cold water
salt and freshly milled pepper 1 oz (25g) butter
Topping
1 medium-sized onion
1 oz (25g) butter
3-4 rashers lean bacon
1 tablespoon concentrated tomato puree
pinch of dried mixed herbs
2 oz (50g) grated hard cheese
Make the topping: peel and finely chop the onion. Melt the butter in a saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Meanwhile, trim and chop the bacon rashers and fry gently in a dry pan until the fat runs and bacon is crisp. Add the tomato puree and herbs to the onion and cook for a further 1 minute, then draw off the heat.
Thoroughly heat an omelette pan or small heavy-based frying pan over low heat. Crack the eggs into a mixing bowl. Add the water and season with salt and pepper. Beat with a fork until eggs are runny do not aerate. Add the butter to the heated pan and tilt pan to grease it. Pour the egg mixture into the hot pan. Cook gently, drawing the edge of the omelette to the centre with a fork so pools of liquid egg run on to the pan. When underside is brown and the mixture is set but still moist, draw off the heat. Spread the tomato and onion mixture on top and sprinkle with the bacon and cheese. Place the omelette under a hot grill to melt the cheese and brown the top. Slide omelette on to a hot plate. Serve with hot herb bread and a green salad.