Active Time

　　15 min

　　Total Time

　　15 min

　　Omelettes Bauveuses aux Lardons

　　This omelet is meant to be runny (baveuse) in the middle.

　　

Ingredients

Makes 2 servings

　　2 (1/4-inch-thick) slices slab bacon (1/4 lb; rind discarded if necessary), cut crosswise into 1/4-inch-thick lardons

　　4 large eggs

　　1/8 teaspoon salt

　　Pinch of black pepper

　　1 tablespoon unsalted butter

　　

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.

　　Cooks' note:

　　The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.