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Hedgehog Mushroom and Bacon Omelette
Earthy hedgehog mushrooms and crispy streaky bacon team up to create a deeply savory morning meal. The secret to this dish lies in rendering the bacon fat first, which then perfectly fries the wild mushrooms until they're golden and rich. You'll pour the beaten eggs into a hot, buttered pan, cooking them just until the edges set while the center stays beautifully soft. Folded over that meaty, salty filling, it's a comforting breakfast or light dinner that feels incredibly satisfying.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 knobs of butter
- 2 rashers of streaky bacon, derinded and roughly chopped
- 2 medium eggs, lightly beaten
Instructions
- 1Trim 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. Avoid washing them with water, as mushrooms absorb moisture and won't brown properly.
- 2Heat 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.
- 3Stir 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.
- 4Place 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.
- 5Stir 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.
- 6Stop 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.
- 7Sprinkle the top of the eggs with salt and black pepper. Spoon the cooked bacon and mushroom mixture over one half of the omelette.
- 8Wait 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.
Notes
- Mushroom swap: If you can't find hedgehog mushrooms, chanterelles or oyster mushrooms make excellent substitutes.
- Equipment: A good non-stick pan is essential for an omelette that slides out easily without tearing.
- Technique: Keep the heat moderate when cooking the eggs so the bottom doesn't brown before the top sets.