Join Shasta and his Dwarf hosts for a Narnian breakfast! Keep it simple with the one-pan method, turn it into a cottage omelette, or fancy yourself a little fancy with a rolled omelette: the choice is yours!
(Note that both the video and the following instructions use precooked bacon. If you’re not using precooked, fry your bacon first, and then fry your remaining ingredients in the grease for that extra flavour!) Bricklethumb’s One-Pan Breakfast Slice 2 oz mushrooms Heat skillet on medium low and melt 2-3 tbsp butter Add mushrooms, cook till brown Add eggs Add precooked bacon Plate when eggs are done to your liking Rogin’s Cottage Omelette Slice 3 oz mushrooms Dice 1/6 medium onion Heat skillet on medium low and melt 1-2 tbsp butter Add onions, cook till translucent Add mushrooms, cook till browning Add precooked bacon In a bowl, whip eggs with a pinch of salt till homogenized Heat separate skillet on medium low and melt 1 tbsp butter Add eggs and gently stir around to evenly cook Turn off heat and flip eggs to finish cooking the other side Place 1/4 cup goat cheese on eggs (or you can use any other high-moisture cheese for optimal melting and binding) Add sauteed mushrooms and onion (and bacon, crumbled, if preferred) Fold omelette in half Plate Duffle’s Rolled Omelette Dice 5 oz mushrooms Dice 1/6 medium onion Heat skillet on medium low and melt 1-2 tbsp butter Add onions, cook till translucent Add mushrooms, cook till brown Add precooked bacon In a bowl, whip eggs with a pinch of salt till homogenized Heat separate skillet on medium low and melt 1 tbsp butter Add eggs and gently stir around to evenly cook Turn off heat – for this omelette, the goal is a soft, pale disc with no browning Mix sauteed mushrooms and onion (and bacon, crumbled, if preferred) with 1/4 cup goat cheese (or any other high-moisture cheese for optimal melting and binding) Spread cheese mixture onto eggs Fold 1/3 of the omelette to the center, then the same to the other side, then roll Plate
