The Gourmet club was a wonderful time Saturday night, and due to a few too many Irish Car Bombs (recipe to be posted in a few days), I was in need of something good for the belly on Sunday morning. As I was also making it for my wife, it once again needed to be low carb. I dug into the recipe vault and found a great brunch recipe. Yes. Brunch. It was too late to call it breakfast (note the multiple Irish Car Bombs). It contained the prerequisite eggs and bacon and few other key ingredients.
Blue cheese. You either love it or hate it. I am one who loves it. On a cheese tray, I must have a wedge. No one else in my immediate family will typically touch it there, so I know I have it all to myself. Favorite salad dressing? Blue Cheese. Not that stuff that is creamy blue cheese. It must have chunks of the stuff in it.
The savory bacon, the sharpness of the cheese and the wholesome goodness of the eggs needed two more flavors for the palate: sweetness and tartness. Granny Smith apples are the perfect ingredient to bring forth those flavors.
Any good weekend morning starts with bacon on the griddle.
I had some center cut bacon, and while it was cooking I ground some fresh black pepper on each slice. I know you can buy it already peppered, but freshly ground is so easy and adds the best flavor.
I diverged from the recipe below as I wanted to only worry about cleaning one item, so when the bacon was finished the apples went right down on a little of the bacon grease. (I never said this was good for you!) Make sure your slices are very thin. What you see above is less than 1/2 of an apple. Let the apples get a little brown on each side before you remove them.
The finished product before I covered it with the top flap of eggs. So much to love.
Apple, Bacon, and Blue Cheese Omelet
- 3 slices bacon (I used two and it was plenty)
- ¼ Granny Smith or other crisp tart apple, thinly sliced
- 2 teaspoons butter, divided
- 2 eggs, beaten
- 1 ounce crumbled blue cheese
Start the bacon cooking in the microwave-if you don’t own a microwave bacon rack, a glass pie plate will work just fine.
While the bacon’s cooking, melt 1 teaspoon of butter in your omelet pan over medium-high heat. Add the apples, and fry for 2 to 3 minutes per side, or until they’re slightly golden. Remove the apple slices and keep them on hand.
Melt the remaining butter in the skillet, slosh it about. Add the eggs and cook until the eggs are no longer shinny (pull up the edges of the eggs letting them run underneath until the egg is cooked through). Arrange the fried apples on half the omelet, top with the blue cheese, cover the pan and turn the burner to low.
Go back to the bacon. Crumble it over the now melted blue cheese. Fold and serve.
Source: Low Carbies Blog
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