Bacon Omelet is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of boiled and diced bacon cooked as an omelette with beaten eggs. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon Omelet.
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This is a classic recipe for a Victorian version of Bacon Omelet that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON OMELETTE.—Cut some streaky bacon which has been boiled for half an hour into the form of dice and fry it with a small piece of butter. Beat up a dozen eggs, which pour over the bacon when it begins to get crisp, stir well together, and when thoroughly mixed and browned, serve.
Modern Redaction
Ingredients:
1 joint of streaky bacon (about 250g)
12 eggs, beaten
salt and freshly-ground black pepper
Method:
Bring a pan of water to a boil, add the bacon and cook for about 30 minutes. Remove from the water, drain then cut into small dice.
Add the bacon to a frying pan and fry until it's beginning to crisp. Season the eggs, pour over the bacon and stir well to mix. Fry until browned on the base then place under a hot grill and cook until done through. Cut into generous wedges and serve.
