Elevate your brunch with a humble bacon jam with cheddar omelette, a culinary masterpiece that requires little more than a few simple ingredients and a dash of flair. Serve with a glass of Barefoot California Merlot.
This is a sponsored recipe post made in collaboration with Barefoot Wines. As always, all thoughts and opinions expressed are our own. Thank you for supporting the brands that allow me to do what I love: mess up my kitchen, feed people and share recipe stories.
The humble omelette
As the morning sun casts its golden glow upon the table, the aroma of sizzling butter and savoury eggs wafts through the air, beckoning us to partake in a most indulgent ritual. A leisurely brunch, accompanied by a glass of fine wine, is the perfect antidote to the hustle and bustle of daily life. The gentle clinking of crystal, the soft murmur of conversation, and the glow of morning sunlight all conspire to create an atmosphere of relaxed elegance.
At the heart of this delightful repast lies the humble omelette, a culinary masterpiece that requires little more than a few simple ingredients and a dash of flair.
As we carefully fold the delicate folds of our omelette, the anticipation builds, much like the gentle crescendo of a symphony. The first bite is a revelation – the creamy richness of butter and cheese, the smoky depth of bacon jam, and the pungent crunch of spring onions meld together in perfect harmony. It’s a sensory experience that defies the mundane, elevating the humble omelette to an art form worthy of the finest restaurants.
Yet, despite its sophistication, the omelette remains deceptively simple to prepare. A few swift strokes of the spatula, a sprinkle of magic dust (or rather, a pinch of salt and pepper), and voilà! A culinary masterpiece is born. The perfect brunch companion, the omelette is adaptable yet bold, elegant yet effortless. It’s a true delight.
What you’ll need to make a bacon jam omelette with cheddar
- 3 eggs – the foundation of the omelette provides structure, moisture, and a delicate texture.
- 30 grams of cheddar cheese – adds richness, creaminess, and a burst of flavour to balance the savoury elements.
- 1 tbsp bacon jam – contributes smoky, sweet, and tangy notes that elevate the dish from humble to haute cuisine.
- 2 tsp butter – enhances the omelette’s overall richness and tenderness while adding a subtle nutty flavour.
- 1 tbsp spring onion – provides a pungent crunch and a pop of colour, adding freshness and depth to the dish.
- White pepper and sea salt – to taste.
How to make an omelette with bacon jam and cheddar cheese
- Heat your butter in a non-stick pan over medium-high heat.
- Whisk your eggs with a fork.
- Pour the eggs into the hot butter and swirl the pan over the heat until the eggs begin to set. Do not stir with a spatula (you’re not making scrambled eggs!).
- Season with white pepper and sea salt, and continue to swirl the pan over the heat.
- Sprinkle the grated cheddar cheese down the centre of the omelette. The egg will still be loose.
- Spoon over the bacon jam.
- Add sliced spring onions.
- When the egg is still slightly loose, fold over the sides of the omelette and serve.
Click here for the full recipe instructions.
What wine would pair with this omelette?
When it comes to pairing wine with an omelette featuring cheese, bacon jam, butter, and spring onions, I’d recommend the following grape varieties:
Chardonnay – buttery and oaky Chardonnay can complement the richness of the butter and cheese in the omelette. Its crisp acidity will also cut through the savoury flavours of the bacon jam.
Sauvignon Blanc – this citrusy and herbaceous white wine will pair nicely with spring onion’s bright, pungent flavours. Its acidity will also help balance the dish’s richness.
Pinot Grigio– a crisp and refreshing Pinot Grigio can complement the delicate flavours of the eggs and cheese in the omelette. Its citrus notes will also enhance the overall brightness of the dish.
A light-bodied option like Pinot Noir or Beaujolais could work well if you prefer red wine. These wines will add subtle fruitiness and earthy undertones that won’t overpower the delicate flavours of the omelette.
For those with a taste for a stronger red wine, pair your omelette with a Barefoot California Merlot.
“The rich and plush texture of Barefoot California Merlot perfectly complements the savoury indulgence of a bacon jam and cheddar omelette. The wine’s smooth tannins elegantly intertwine with the smoky sweetness of the bacon jam, while its concentrated dark fruit flavours harmonise with the richness of the cheese. With each sip, Barefoot Merlot adds depth and complexity to the dish, enhancing its savoury profile and creating a luxurious dining experience.”
Jennifer Wall, the winemaker at Barefoot
This pairing is a testament to Merlot’s versatility, proving it to be the perfect accompaniment to the bold and hearty flavours of a bacon jam and cheese omelette.
Remember, personal taste plays a significant role in wine pairings, so don’t be afraid to experiment and find your perfect match!
You can find Barefoot wine at all good supermarkets. Visit their website for more information. As always, remember to drink responsibly.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Bacon Jam Omelette with Cheddar
Ingredients
- 3 free-range eggs
- 2 tsp butter
- 30 grams cheddar cheese grated
- 1 tbsp bacon jam
- 1 tbsp spring onions
- Shetland sea salt to taste
- ground white pepper to taste
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Equipment
Instructions
- Heat 2 tsp butter in a non-stick pan over medium-high heat.
- Whisk 3 free-range eggs with a fork.
- Pour the eggs into the hot butter and swirl the pan over the heat until the eggs begin to set. Do not stir with a spatula (you’re not making scrambled eggs!).
- Season with ground white pepper and Shetland sea salt, and continue to swirl the pan over the heat.
- Sprinkle 30 grams cheddar cheese down the centre of the omelette. The egg will still be loose.
- Spoon over 1 tbsp bacon jam.
- Add 1 tbsp spring onions, finely sliced.
- When the egg is still slightly loose, fold over the sides of the omelette and serve immediately.
Nutrition
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A huge thank you to Nancy and Seth from California, my Aald Harbour Hoose guests, who were my willing taste testers. It was a pleasure cooking for you!
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Thank you, Elizabeth, for a lovely brunch—we very much enjoyed this recipe, and the wine, not to mention all the other outstanding meals you made for us.
Highly recommended! Cheers from California!
Nancy & Seth