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Hedgehog Mushroom and Bacon Omelette
This savory omelette pairs earthy hedgehog mushrooms with crispy streaky bacon for a deeply satisfying meal. The bacon fat renders down to perfectly fry the wild mushrooms, creating a rich and savory filling. It makes a fantastic quick weekend breakfast or a comforting light dinner. The eggs are cooked until just set and slightly soft in the center, contrasting beautifully with the meaty mushrooms and salty bacon.
Ingredients
- 2 knobs of butter
- 2 rashers of streaky bacon, derinded and roughly chopped
- 2 medium eggs, lightly beaten
Instructions
- 1Gather the sea salt and black pepper for seasoning.
- 2Trim the mushroom stalks to remove any dirt or roots using a small knife. Gently brush away any remaining debris with a soft brush, then chop the mushrooms into bite-sized pieces.
- 3Heat a small non-stick frying pan over medium-high heat. Melt one knob of butter in the pan and add the chopped bacon. Cook for 2 to 3 minutes, stirring occasionally, until the bacon releases its fat.
- 4Stir the mushrooms into the pan to coat them in the bacon fat. Cook for 4 to 6 minutes until any released liquid evaporates and the mushrooms turn golden brown. Transfer the mushroom and bacon mixture to a plate.
- 5Place the empty pan back on the stove and lower the heat slightly. Add the remaining knob of butter. Pour in the beaten eggs once the butter begins to foam.
- 6Stir the eggs gently with a spatula while tilting the pan. Lift the cooked edges to allow the raw egg to flow underneath and hit the hot surface.
- 7Stop stirring after 30 to 40 seconds. Let the omelette cook undisturbed for a brief moment until the bottom is set but the top remains slightly soft and wet.
- 8Sprinkle the top of the eggs with salt and black pepper. Spoon the cooked bacon and mushroom mixture over one half of the omelette.
- 9Wait 20 to 30 seconds, then fold the empty half of the omelette over the filling using a spatula. Slide the finished omelette onto a warm plate and serve immediately.