Omelette Breakfast Nest
Here you can find more information about adjusted portion sizes 2 here
STEP 11 Min
STEP 22 Min
STEP 34 Min
STEP 43 Min
STEP 52 Min
STEP 64 Min
STEP 71 Min
STEP 83 Min
STEP 91 Min
STEP 101 Min
STEP 1 of 10
Heat a large pan over a medium heat.
STEP 2 of 10
Cut a large rectangle out of each bread slice against the crusts. Generously spread margarine over the crusts and inside squares on both sides. Melt the remaining margarine in the pan.
STEP 3 of 10
Sauté the onion and bacon in the margarine for about 4 minutes.
STEP 4 of 10
Add the garlic and mushrooms and sauté for another 2-3 minutes.
STEP 5 of 10
Add the tomato and cook for another minute, stirring occasionally. In the meantime, add the Nestlé CREMORA Original to the eggs and whisk until well blended and smooth. This will ensure for a super creamy omelette egg. Season with salt and pepper
STEP 6 of 10
Shape the vegetable-and-bacon mixture into two rectangles in the pan and place the bread crusts over them, encasing the mixture. Lower the heat to low. Slowly pour the egg mixture into the bread rectangles and over the vegetable-and-bacon mixture and allow to cook for about 2-3 minutes, until the egg has set at the bottom.
STEP 7 of 10
Sprinkle the grated cheese over the egg, cover with the cut-out rectangles of bread and flip them over carefully.
STEP 8 of 10
Allow to cook on the other side for about 2-3 minutes.
STEP 9 of 10
Use a spatula to transfer the cheesy omelette toasties to two plates.
STEP 10 of 10
Fan a ¼ avocado over each toastie, sprinkle with chopped chives and serve with a chutney mayo dip. ENJOY immediately while still warm