2 tablespoons lardons made from thick-sliced bacon (see instructions below)
3 or 4 large eggs
1 tablespoon unsalted butter
2 tablespoons pimento cheese (recipe follows)
1 tablespoon red pepper jelly (recipe follows)
6 packed cups grated sharp cheddar cheese
1 cup pimentos, drained
3 cups mayonnaise (preferably Duke’s)
1 tablespoon sriracha
1 tablespoon grated onion (use a box grater)
Salt and pepper to taste
3/4 cup diced and drained roasted red bell peppers
1/2 teaspoon red pepper flakes
1 1/2 cups sugar
3 tablespoons cider vinegar
3/4 teaspoon butter
1/8 teaspoon salt
1 teaspoon no-sugar-needed pectin
For pimento cheese (makes five and a half cups)
For pepper jelly (makes one and a half cups)
If you’re not a master at omelet-flipping, heat the oven to 350 degrees before you start. Vizethann suggests sliding the pan in for just a minute or two to allow the omlete to cook through.
- Preheat oven to 350 degrees (unless you have mastered omelet-flipping).
- To make the lardons, cut 1 pound of thick-sliced bacon (preferably Benton’s) into 1-inch pieces. Place the bacon pieces in a large pot over medium-low heat, allowing it to cook slowly for about 20 minutes, stirring occasionally, so that it renders as much of the fat as possible. Bacon should still be pliable and not crispy. Once bacon is done, lift out of pan with a slotted spoon and let drain on paper towels.
- Crack eggs into a small mixing bowl. Using a fork, break up the eggs and stir until eggs are completely blended.
- Preheat a 9-inch nonstick skillet over medium heat for about 30 seconds. Add butter to pan. The butter should start to sizzle but not brown. If butter starts to brown, the pan is too hot and you will need to start over. If the butter barely melts, the pan is too cold.
- Add the whisked eggs to the pre-heated skillet. Let cook, without stirring, for about 30 seconds to 1 minute.
- Once the eggs start to set, gently start dragging a rubber spatula all the way through the omelet from all sides, forming large curds and allowing the raw parts of the egg to cook. Work quickly so the bottom of the omelet does not burn or turn brown.
- Once the eggs are mostly set and curds are formed, flip the omelet over. If you haven’t achieved flipping status yet, let your omelet finish cooking in oven for a couple minutes.
- Spoon the pimento cheese down the center of omelet. Sprinkle with lardons, then drizzle with jelly and fold omelet in half over the filling.
For pimento cheese: Place all ingredients in a large bowl and mash together with your hands (wear rubber gloves) or a fork until the mayonnaise and cheese are thoroughly blended. Cover and refrigerate until ready to use.
For pepper jelly:
- Pulse peppers with red pepper flakes in a food processor until finely chopped.
- Stir together chopped peppers, sugar, vinegar, butter, and salt in a 5-to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, for 5 minutes.
- Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, and stirring constantly, boil 1 to 2 minutes as mixture thickens.
- Remove from heat, let cool, transfer to a container, and store in the refrigerator until ready to use.