Last weekend I wanted a change from my normal bacon and fried egg breakfast. However, the contents of my fridge forced me to reconsider. I had bacon and eggs, but my other available ingredients were limited to cheese, butter, and a few bottled sauces. I pondered the radical change of scrambling my eggs. But since frying eggs in bacon drippings is clearly the preeminent method to cook them, I concluded that this was a terrible idea. Inspiration then struck in the form of an iTunes random play of Para One's "Every Little Thing." Somehow the thought of the French electronic music producer led me to consider the venerable French egg dish known as "omelette," or "omelet" at Waffle Houses throughout the southern US (and in my kitchen). Here's the recipe. Cut the bacon crosswise into 1/4" match sticks, known as lardons. While the bacon is frying, beat your eggs with a fork. Pour eggs into pan. Top the eggs with cheese. (I had a local jalapeno-spiked chèvre--goat cheese). Fold the omelet over, remove from pan, consume. The omelet tasted good, but something was missing. Food writer Albert Burneko recently suggested increasing the amount of acid from tomatoes, citrus, or vinegar to dishes for better taste. That's when it hit me: add pickled shallots!
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