Bacon and mushroom omelette

Sometimes only an omelette will do, and a beautiful Respectful Egg omelette take some beating. Filled with bacon and mushrooms, it makes quite the breakfast. That said, we’d happily tuck in anytime of the day…

Preparation time

20 mins


  • 100g nice firm chestnut mushrooms
  • 4 free-range streaky bacon rashers
  • 4 Respectful eggs
  • 50g knob of butter
  • A handful of freshly chopped parsley
  • Sea salt and freshly ground black pepper


  1. Cut the bacon into small pieces. Set a medium omelette or good non-stick pan over a medium/high heat. Add a third of the butter and when it’s hot, add the bacon pieces. Fry them for 3-4 minutes or until they are beginning to crisp round the edges.
  1. Slice the chestnut mushrooms fairly thinly and add them to the bacon along with a little salt and pepper, then sauté for 4 or 5 mins until lightly coloured and tender. Stir in the chopped parsley and set the mushrooms and bacon aside on a warmed plate.
  1. Crack two eggs into a bowl, season lightly with salt and pepper and whisk. Melt half the remaining butter in the same pan you cooked the mushrooms in. Pour most of the melted butter back into the bowl with the beaten eggs in it. Whisk the butter into the eggs. This trick enriches the eggs.
  1. Make sure the pan is set over a nice high heat. Pour the eggs into the pan. Move the mixture around, pulling any cooked egg from the bottom of the pan with a wooden spoon, allowing fresh egg to come into contact with the heat whilst tipping and tilting the pan at the same time. When the egg is cooked but still slightly runny on top, pile half the mushroom and bacon mixture back into the pan. Keep them on one half of the pan, if you can.
  1. Remove the pan from the heat, slip the omelette on to a warmed plate, filling half first, catching and flipping the second half over as it leaves the pan.
  1. Repeat the process for the second omelette.

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