Tag Archives: Caramelized Onion and Bacon Omelet
Breakfast in Bed – Caramelized Onion and Bacon Omelet
Post by Alison Hein.
My husband loves to host a big July 3rd party every summer. The tradition started several years back when Kevin came up with this brainstorm on July 1st – “Hey”, he said, “everyone we know is busy on the Fourth, but I’ll bet no one has any plans on the evening of July 3rd. Plus, they don’t have to get up early for work the next day.” Sure enough, he was right, and the 25 guests we invited all said yes, giving us two days to scramble to prepare.
These days, the party has grown to twice the size, but Kevin still insists that we cook everything ourselves for our “gourmet barbecue.” We have some annual standard fare like the McCafferty Family Secret Potato Salad and Don’t Ask Don’t Tell Spicy Ribs. But we also like to try new ideas. This year, we decided to have an interactive Slider Bar as a starter. While Kevin was conducting practice rounds, perfecting his timing, shaping and spicing, I was fiddling with different topping alternatives, and how to display them. I finally settled on 6 toppings – caramelized onions, guacamole, bread & butter pickles, dill slices, blue cheese and bacon – which we then spooned into mason jars and labeled with homey tags.
How nice to get up the next morning (uh, afternoon) and have all these fun choices to dress up our omelets. How nice to have a Day of Independence and breakfast in bed.
2 strips bacon
1 tablespoon butter
2 tablespoons caramelized onions (see preparation below)
Salt and pepper to taste
2 tablespoons guacamole
2 tablespoons sour cream
Salt and pepper, to taste
1 tablespoon sliced green onion
Cook bacon strips slowly over medium heat until browned and crispy, turning once. Remove from pan and drain on paper towel. When cool enough to handle, break into 1-inch pieces and set aside.
Melt butter in small, heavy pan over high heat. Break eggs into small bowl and whisk until mixed. Add caramelized onions to beaten eggs, then pour into heated pan all at once and swirl to evenly cover the pan. Tilt pan slightly, and every few seconds, use a jerking motion to pull the pan towards you so the eggs move away as they begin to cook. When the eggs begin to set but are still very soft in the center, remove the pan from the heat for a few seconds.
Lightly spread the sour cream and avocado over the eggs and sprinkle with bacon. Retain a dollop of sour cream and guacamole for garnish, if you like. Return the pan to the stove, and continue the jerking motion, this time holding the pan at an even higher angle, until the omelet begins to flip over onto itself. Give the eggs a little push with a spoon or spatula if necessary. Turn the omelet out onto a plate, garnish with sour cream, guacamole, and green onion, sprinkle with salt and pepper, and serve immediately.
Makes 1 serving.
1 tablespoon extra virgin olive oil
2 Vidalia (or other sweet type) onions, sliced thin
1 teaspoon sugar
Heat olive oil in large heavy pan over medium heat. Add sliced onion and sprinkle sugar on top. Stir and mix well to separate and coat with oil. Continue to cook over medium heat, stirring often, until onions become a deep golden brown color, about 30 minutes.