Bacon And Brie Omelette Wedges With Summer Salad. New Song From Heyward Howkins.

All together now….”OW!”

I hope no children were harmed in the making of that video.

Moving right along. (Fast…on a leash….)

Bacon and Brie make a very lovely couple. Smoky, salty, creamy and nutty all wrapped together. Throw them into an omelette and you know it is going to be good. These wedges make a very nice summer dinner served with the simple and colorful salad.

Bacon And Brie Omelette Wedges With Summer Salad

Ingredients:

2 Tbs olive oil
200g smoked lardons
6 eggs, lightly beaten
Small bunch chives, snipped
100g brie, sliced
1 tsp red wine vinegar
1 tsp Dijon mustard
1 cucumber, halved and sliced
200g radishes, quartered

Directions:

1. Preheat the grill (broiler).

2. Heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.

3. Heat 2 tsp of the oil in an oven-safe non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the Brie on top.

4. Grill until set and golden. Remove from the pan and cut into wedges just before serving.

5. Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.