Bacon and Haggis Omelet
Inspired by a trip to Scotland and some haggis I brought back
I recently returned from a holiday in Scotland and the UK. I got back some Haggis with me and I ate half of it and while I was deciding to use the other half and make an omelet for lunch I spontaneously decided to film it and make a video. Hope you enjoy it!!
What can you make besides a bacon and haggis omelet?
I’ve always been a fan of omelets and I’ve done quite a few. So here are some of the recipes I have one the website
There are a couple of things I would recommend keeping in mind when cooking omelets. First of all, keep your judgement aside. Some people like their eggs cooked fully, some like it runny, some like their omelets with no colour, some like them caramelized and brown. Different strokes for different folks. When cooking a omelet I always recommend getting the pan really hot if you like a nice brown colour on the omelet. Start with a colder pan if you want an omelet that’s got no colour on it. You can add a bit of milk or heavy cream to the omelet to make it lighter and fluffier. I would also recommend beating it quite vigorously to get it to fluff up even more.
Be patient with your eggs and enjoy!!
Bacon & Haggis Omelet
- 2 Eggs
- 50 grams Haggis (Pre-cooked) I recommend this one
- 1 strip bacon
- 20 grams Cheese
- 1 Spring Onion
- Salt & Pepper
- Fry the bacon from a cold pan and allow the fat to render, add a bit of oil if needed to help it along the way
- Add the pre cooked haggis to the pan and break it into small pieces and spread it over the pan
- Add your favourite cheese over the haggis and let it melt
- Add the beaten eggs over and cook on a low flame
- Add the spring onion evenly over the eggs
- Cover and cook for 2 minutes till the eggs are cooked through
- Fold the omelet over and serve