Bacon Froise is a traditional British recipe for a classic savoury tansy (double layer omelette) of a flour, egg and milk batter that's fried with bacon and served with mushrooms and tomatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon Froise.
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Froises are ancient egg-based snacks that date back to the 15th Century. Basically they're savoury versions of the Tansies that were also popular at the time.
Ingredients:
50g plain flour
1 egg
150ml fresh milk
4 rashers streaky bacon, rind cut off and cut into strips
1 egg white
butter for frying
grilled mushrooms and tomatoes, to serve
freshly-ground black pepper
Method:
Sift the flour into a bowl then break in the egg. Mix to combine then gradually add the milk, beating all the while, until you have a smooth batter then season with salt and pepper.
Meanwhile, gently fry the bacon in a non-stick pan until it renders its fat and crisps. Remove the meat and set aside to drain on kitchen paper. Whisk the egg white until it forms stiff peaks (but is not dry) then fold into the batter.
Add a little butter to the frying pan and when sizzling add half the batter, making certain that it flows to cover the base of the pan. Continue cooking on moderate heat until the top is just set then scatter the bacon over the top and cover with the remainder of the batter.
Continue cooking until the top is just set then carefully flip the froise over and allow to brown on the other side. Slide onto a warmed plate, cut into wedges and serve with mushrooms and tomatoes.
