How to Make Bacon and Brie Deep Omelette | Waitrose
Take your omelettes up a notch, with our flavoursome bacon and brie deep omelette recipe. This quick and easy dish is perfect for autumn lunches, and best served with a chilled glass of Chardonnay.
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Bacon and Brie Grilled Cheese
Tired of the same old meals coming off the grill? Hank Vaiden of Hank's BBQ shows us how to shake up our grill game with a unique take on an All-American classic - Grilled Cheese! This grilled cheese is made with bacon, brie, caramelized onions, and honey. Grilled hot n' fast to melty perfection on the Green Mountain Grills Davy Crockett.
Give it a try and let us know how you like it!
French Omelette
Chef Jacques Pépin teaches you how to cook the perfect french omelette.
INGREDIENTS
·4 large eggs, preferably organic
·Dash of salt and freshly ground black pepper
·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined
chervil, tarragon and chives)
·1 1/2 teaspoons unsalted butter
Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized.
Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away from you) so most of the eggs gather toward the
far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the thin lip of the omelet over toward the center of the omelet. Note that as the mass of eggs has moved toward the far end of the pan, the omelet has thinned out around the edges. Only the two thin lips are flipped over, first from one end, then the other, to enclose the thick, moist center. (If the mixture were left instead to sit in one even layer covering the whole bottom of the pan, it would be too spread out and would roll up like a jelly roll; thus the center would not be moist.)
Press the fold into place. This motion should create a roundish edge. Run your fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan gently to shake the omelet and make it twist and lift onto itself, so the far lip rises above the edge of the pan.
Fold the far lip back toward the center of the omelet, meeting the other lip. Press with the flat of the fork to make sure the omelet comes to a point at each end. While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately. The omelet should be very moist, creamy, and wet in the center.
Gordon Ramsay Makes A Mushroom Omelette In Morocco | Scrambled
This week on Gordon’s National Geographic Channel series Gordon Ramsay: Uncharted, he heads to Morocco explore ancient Berber Cuisine. So for this week’s Scrambled, he’s making an omelette with mushrooms harvested in the Atlas Mountains. Catch Uncharted on Sundays at 10/9c on National Geographic and new episodes of Scrambled right here weekly!
For more details on Uncharted visit here:
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Bacon & Brie Grilled Cheese || Reinventing The Meal
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Omelet With Brie Cheese & Pears Recipe
#omelet #breakfast #breakfastideas
???????????? Ukrainian Cooking - Authentic Ukrainian Recipes Course
Omelet With Brie Cheese & Pears Recipe
Calories per 100 g - 145.89 kcal
protein - 7.52 g / fat - 10.48 g / carb. - 5.33 g
Ingredients
For 1 omelet
???? Eggs - 2 pc
???? Salt - 1 tsp
???? Dried Italian herbs - 1 tsp
???? Milk - 20 ml
???? Fresh dill - 1 pc
???? Fresh parsley - 1 pc
???? Butter - 15 g
???? Brie cheese - 50 g
???? Pear (fresh or canning) - 1 pc
Break two eggs into a bowl. Add salt, dried Italian herbs. Beat with a whisk. Add milk. Whisk everything together.
Add fresh chopped dill and parsley. Whisk everything together.
Heat a frying pan over medium heat, add butter, let it melt.
Pour the omelet into the frying pan and stir from the edges to the center until it sticks to the pan. This should be done quickly. Then leave it, and let it fry for 3 to 4 minutes, occasionally scraping the omelet off the edges to keep it from sticking. Add slices of brie cheese and sliced pear in the middle. Fry for another 3-4 minutes.
The omelet should slide easily across the pan.
Place the cooked omelet on a plate, and close on both sides toward the middle, as if making a roll.
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