Puffy Bacon Omelets With Cheese Sauce Recipe
Ingredients
| Bacon | 1/2 pound | |
| Eggs | 6 Small, separated | |
| Cold water | 2 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Butter | 2 Tablespoon | |
| Butter | 2 Tablespoon (For the Cheese Sauce:) | |
| Flour | 2 Tablespoon (For the Cheese Sauce:) | |
| Milk | 2 1/2 Cup (16 tbs) (For the Cheese Sauce:) | |
| Cheddar Cheese | 1 1/2 Cup (16 tbs), grated (For the Cheese Sauce:) | |
| Worcestershire sauce | 2 Teaspoon (For the Cheese Sauce:) | |
| Salt | 1 To taste (For the Cheese Sauce:) | |
| Ground black pepper | 1 To taste (For the Cheese Sauce:) |
Directions
GETTING READY
1. Preheat the broiler at high.
MAKING
2. To make the cheese sauce, in a small saucepan, melt the butter.
3. Blend in flour and cook for 2 minutes, stirring
4. Gradually add milk, stirring constantly until smooth.
5. Cook, on low flame, stirring, for about 8 to 10 minutes until sauce is thick and bubbly
6. Take pan off the heat and stir in cheese, W-sauce and season to taste. Cover and keep warm over a pan of simmering water.
7. In a small pan, fry the bacon until crisp. Remove on tissue and keep aside.
8. In a mixing bowl, add egg yolks an a little cold water and beat until thick and frothy.
9. Season with a pinch or salt and pepper.
10. In a clean dry medium size bowl, place egg whites.
11. Whisk them until stiff, forming soft peaks.
12. Fold egg whites into yolk mixture.
FINALIZING
13. Heat 2 8-inch frying pans and melt 1 tablespoon butter in each.
14. Into each pan, pour half the egg mixture and, swirling lightly to coat the base
15. When bottoms are golden, transfer pans under broiler.
16. Cook until tops of omelets are puffed and golden.
17. On half side of each omelet, crumble half the fried bacon.
18. Fold each into half over the bacon.
19. Slide omelets onto 2 serving plates
SERVING
20. Serve the omelets immediately with cheese sauce spooned on top.
1. Preheat the broiler at high.
MAKING
2. To make the cheese sauce, in a small saucepan, melt the butter.
3. Blend in flour and cook for 2 minutes, stirring
4. Gradually add milk, stirring constantly until smooth.
5. Cook, on low flame, stirring, for about 8 to 10 minutes until sauce is thick and bubbly
6. Take pan off the heat and stir in cheese, W-sauce and season to taste. Cover and keep warm over a pan of simmering water.
7. In a small pan, fry the bacon until crisp. Remove on tissue and keep aside.
8. In a mixing bowl, add egg yolks an a little cold water and beat until thick and frothy.
9. Season with a pinch or salt and pepper.
10. In a clean dry medium size bowl, place egg whites.
11. Whisk them until stiff, forming soft peaks.
12. Fold egg whites into yolk mixture.
FINALIZING
13. Heat 2 8-inch frying pans and melt 1 tablespoon butter in each.
14. Into each pan, pour half the egg mixture and, swirling lightly to coat the base
15. When bottoms are golden, transfer pans under broiler.
16. Cook until tops of omelets are puffed and golden.
17. On half side of each omelet, crumble half the fried bacon.
18. Fold each into half over the bacon.
19. Slide omelets onto 2 serving plates
SERVING
20. Serve the omelets immediately with cheese sauce spooned on top.
Chef
