In an attempt to create something new for a Sunday brunch, my son and I came up with what we call the “Third Egg’s Inside Omelet.”
Every one of the fillers are prepared separately before becoming the gut of this two-person breakfast, and you can use your own discretion as far as how done you want them. When this dish is on the morning menu, my audience prefers everything to be smooth bites instead of crunchy.
This omelet offers a full plate of brunch delights in one, and when topped with a yummy Hollandaise sauce, good luck not finishing.
Ingredients for 2 Omelets:
- Six eggs; four for shell and two for poaching
- Two decent-size potatoes
- 8 slices of bacon
- 1/4-pound Italian sausage
- 1/4-pound ground round
- 2 White onions
- Bacon oil
- Shredded sharp cheddar
Directions:
- Remove skin and chop or shred potato, place in bacon-oiled skillet on low heat;
- Chop white onion and add to potatoes; prepare to poach the “third egg.”
- In a separate pan, prepare four strips of bacon; remove when chewy and not crispy;
- In another separate pan, begin cooking the sausage and ground round, and begin poaching eggs in a slowly simmering sauce pan;
- Once everything in your pans is approaching your preference, get those eggs in one more skillet!
- Grab a big mixing bowl, and after draining, dump it all into it, spread the cheese, and mix;
- Fill your eggs and flip;
- Eat!
- Have a good nap.
