butter (see note 1)
1-1/2 slices cooked bacon, cut into 1/2-inch pieces
1/4 cup loosely packed grated Gruyere cheese
1/2 small plum tomato, seeded and cut into 1/4-inch
Yields 1 omelet.
this dish has no lettuce in it, at Good Enough to
Eat, it has always been famously known as the BLT
After the butter is good and hot in a pan, scatter
in the bacon. Shake the pan once to make sure bacon
is not sticking. Now pour in the beaten eggs (see
note 2). Tilt and pull a couple of times (see note
3) and sprinkle in the cheese. Pull a couple more
times to cook to desired doneness.
Scatter in the tomato pieces, avoiding the edge of
the pan. Almost immediately remove the omelet from
the pan, flipping it into a half circle on your warmed
plate. The tomatoes will be sufficiently warmed by
being folded into the omelet at the end of the process
and shouldn't be cooked so much as to release their
water. Water in the pan will cause sticking.
Note 1: "There are 'impurities' in regular
butter that can encourage your eggs to stick to the
pan," writes Levin. "These include milk
solids, salt and water. Here's how to remove them
(to create clarified butter): Heat a stick of butter
in a 1/2-quart pot over a medium-low heat. As soon
as the butter is melted, skim the foam over from the
top. Continue to simmer the butter for about 10 minutes.
The excess water will burn off and you will be able
to see the bottom of the pot. The results will be
about 7 tablespoons of clarified butter."
Note 2: The best way to beat eggs is to use
a front-to-back, up-and-down motion, creating a little
whirlpool on its side.
Note 3: "The egg will cook at the outside
edges almost immediately," writes Levin. "With
the points of your fork, pull the egg from the cooked
edge toward the center, at the same time tilting the
pan in the direction opposite the pull, causing the
uncooked egg in the center to flow into the opened
area of the pan. Make sure you keep the pan over the
heat while you do this pulling and tilting around
the four points of the compass. With practice, you
will be able to do it without touching the bottom
of the pan with the fork. Scraping the bottom of the
pan with the fork will cause the egg to stick. The
egg will cook quickly and you should keep it moving
throughout the process. There is a measure of artistry
to this technique, but it is well worth mastering."