Omelettes Bauveuses aux Lardons
This omelet is meant to be runny (baveuse) in the middle.
The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Recipe information
Total Time
15 min
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 200°F.
Step 2
Cook lardons in a well-seasoned 8-inch steel omelet pan or nonstick skillet over moderate heat, stirring, until well browned, about 8 minutes. Transfer to paper towels to drain and discard fat from pan.
Step 3
Whisk eggs, salt, and pepper vigorously in a bowl until foamy.
Step 4
Put 2 ovenproof plates in oven to warm, then heat 1/2 tablespoon butter in omelet pan over moderate heat until foam from butter subsides. Pour 1/2 cup egg mixture into pan and cook, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until bottom of omelet is set but top is still runny, about 1 1/2 minutes. Scatter half of lardons over omelet, then fold omelet in half using spatula and transfer to a heated plate. Keep warm in oven.
Step 5
Make another omelet in same manner, then transfer to other heated plate and serve immediately.
