This breakfast omelette is very popular in the restaurant with our guests who have stayed overnight. It is a lovely meal any time of the day, whether for lunch or brunch. It is tasty, high in protein and low in fat. We get our bacon from O’Neills Dry Cure Bacon in Enniscorthy. Just omit the lardons if you’re looking for a vegetarian option.
Pancetta is a lovely Italian streaky bacon. Simply Better have a wafer-thin one in their range. It is lovely with sourdough bread and a nice tomato relish. The parmesan gives lovely flavour and if you can get a 30-month-old, the flavour is worth it. Served with steamed asparagus, this is a great breakfast.
Happy Cooking,
Neven
Irish breakfast omelette
Serves one
2 tsp olive oil
25g (1oz) smoked bacon lardons
50g (2oz) button mushrooms, sliced
1 spring onion, thinly sliced
50g (2oz) baby spinach leaves
2 egg whites
1 egg
1 tbsp water
4 cherry tomatoes, cut into quarters
sea salt and freshly ground black pepper
lightly dressed crisp green salad, to serve
Omlette by Neven Maguire. \ Philip Doyle
1 Heat a medium non-stick frying pan over a medium heat. Add one teaspoon of the oil and fry the lardons for 1–2 minutes, until it has released its fat and become crispy.
2 Add the mushrooms and spring onion and season with salt and pepper. Continue to sauté for two to three minutes, until tender.
3 Fold in the spinach and allow it to wilt down. Tip the veggies and lardons into a sieve set over a bowl to drain off any excess liquid and cover loosely with foil to keep warm.
4 Whisk the egg whites and the whole egg in a bowl with the tablespoon of water and season lightly with salt and pepper. Wipe out the frying pan and return it to a medium heat with the remaining teaspoon of oil.
5 Add the egg white mixture, swirling to evenly cover the bottom of the pan. Cook for one-and-a-half to two minutes, until just set.
6 Using a rubber spatula, lift the omelette and allow the runny egg white mixture to flow underneath.
7 Remove the omelette from the heat and spoon the lardons, mushroom and spinach mixture over the omelette. Then, scatter the cherry tomatoes on top.
8 Keep the omelette open-faced and slide onto a plate. Add a small mound of salad alongside to serve.
Pancetta Baked Eggs
Serves four
olive oil, for spraying
4 semi-sun-dried tomatoes, diced
4 fresh basil leaves, torn
4 large eggs
2 thin slices of pancetta, cut in half
4 tbsp crème fraîche
2 tbsp freshly grated Parmesan
sea salt and freshly ground black pepper
snipped fresh chives, to garnish
steamed asparagus, to serve
Baked eggs Neven recipe made by Janine Kennedy August 2021. / Claire Nash
1 Preheat the oven to 190°C (375°F/gas mark 5). Spray 4 x 200ml (7fl oz) ramekins with olive oil.
2 Sprinkle the sun-dried tomatoes and basil into the bottom of each one, then crack in an egg and add a slice of pancetta.
3 Add a spoonful of crème fraîche and scatter the Parmesan on top. Season with salt and pepper.
4 Arrange the baking dishes in a shallow roasting tin and pour in enough boiling water to come halfway up the side of each dish.
5 Carefully place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
6 Set each dish onto a plate and garnish with the chives.
7 Serve with a separate plate of steamed asparagus.
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This breakfast omelette is very popular in the restaurant with our guests who have stayed overnight. It is a lovely meal any time of the day, whether for lunch or brunch. It is tasty, high in protein and low in fat. We get our bacon from O’Neills Dry Cure Bacon in Enniscorthy. Just omit the lardons if you’re looking for a vegetarian option.
Pancetta is a lovely Italian streaky bacon. Simply Better have a wafer-thin one in their range. It is lovely with sourdough bread and a nice tomato relish. The parmesan gives lovely flavour and if you can get a 30-month-old, the flavour is worth it. Served with steamed asparagus, this is a great breakfast.
Happy Cooking,
Neven
Irish breakfast omelette
Serves one
2 tsp olive oil
25g (1oz) smoked bacon lardons
50g (2oz) button mushrooms, sliced
1 spring onion, thinly sliced
50g (2oz) baby spinach leaves
2 egg whites
1 egg
1 tbsp water
4 cherry tomatoes, cut into quarters
sea salt and freshly ground black pepper
lightly dressed crisp green salad, to serve
Omlette by Neven Maguire. \ Philip Doyle
1 Heat a medium non-stick frying pan over a medium heat. Add one teaspoon of the oil and fry the lardons for 1–2 minutes, until it has released its fat and become crispy.
2 Add the mushrooms and spring onion and season with salt and pepper. Continue to sauté for two to three minutes, until tender.
3 Fold in the spinach and allow it to wilt down. Tip the veggies and lardons into a sieve set over a bowl to drain off any excess liquid and cover loosely with foil to keep warm.
4 Whisk the egg whites and the whole egg in a bowl with the tablespoon of water and season lightly with salt and pepper. Wipe out the frying pan and return it to a medium heat with the remaining teaspoon of oil.
5 Add the egg white mixture, swirling to evenly cover the bottom of the pan. Cook for one-and-a-half to two minutes, until just set.
6 Using a rubber spatula, lift the omelette and allow the runny egg white mixture to flow underneath.
7 Remove the omelette from the heat and spoon the lardons, mushroom and spinach mixture over the omelette. Then, scatter the cherry tomatoes on top.
8 Keep the omelette open-faced and slide onto a plate. Add a small mound of salad alongside to serve.
Pancetta Baked Eggs
Serves four
olive oil, for spraying
4 semi-sun-dried tomatoes, diced
4 fresh basil leaves, torn
4 large eggs
2 thin slices of pancetta, cut in half
4 tbsp crème fraîche
2 tbsp freshly grated Parmesan
sea salt and freshly ground black pepper
snipped fresh chives, to garnish
steamed asparagus, to serve
Baked eggs Neven recipe made by Janine Kennedy August 2021. / Claire Nash
1 Preheat the oven to 190°C (375°F/gas mark 5). Spray 4 x 200ml (7fl oz) ramekins with olive oil.
2 Sprinkle the sun-dried tomatoes and basil into the bottom of each one, then crack in an egg and add a slice of pancetta.
3 Add a spoonful of crème fraîche and scatter the Parmesan on top. Season with salt and pepper.
4 Arrange the baking dishes in a shallow roasting tin and pour in enough boiling water to come halfway up the side of each dish.
5 Carefully place in the oven and bake for 15 minutes, until the eggs are set and the cheese is bubbling.
6 Set each dish onto a plate and garnish with the chives.
7 Serve with a separate plate of steamed asparagus.
Read more
Neven Maguire: saucy stuff to jazz up midweek meals
Neven Maguire: swingin’ summer salads
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