Bread & Breakfast

Rolled bacon and cream cheese omelet

One night earlier this week, way after midnight, my brain cells still too hyped up after viewing some gorgeous architectural designs, I was scanning the channels for anything that was boring enough to dull my senses and extinguish my brain activities for the night. Instead, I landed on the Surreal Gourmet show, got glued, noted a very sexy omelet recipe and, the following morning, I did my version. Bob Blumer inspired, the cooked omelet is spread with cream cheese, topped with parsley, bacon, celery and sausage strips. Then, it is rolled, chilled and sliced.

The key to this recipe is to allow the rolled omelet to chill and firm up. That way, slicing is easier. A sharp knife and moderately good knife skills are also useful. But I didn’t have the luxury of time. I stuck the rolled omelet in the freezer for 10 minutes hoping that would be enough. Apparently not. Because when I sliced it, the slices didn’t hold their shape very well. Still, it was delicious. Creamy and meaty until your teeth hit the crunchy stalks of the parsley. Then, an altogether different sensation and burst of flavors explode in the mouth.

For those of you who love eggs, and for those of you who may not love eggs so much but still find them a good ingredient for whipping up fast meals, this is something rather extraordinary. A common omelet with a not-so-common way of preparation and presentation.


  • 4 to 5 slices of bacon, cut into shorter lengths
    1 celery stalk, cut into halves
    1 spicy sausage
    a small bunch of parsley
    1/4 c. (about 60 g.) of cream cheese, softened to room temperature
    1 onion, chopped
    2 to 3 eggs (depending on their size), beaten



    Fry the bacon in a non-stick pan. Cook until the bacon pieces are nicely browned and have rendered fat. Transfer the bacon to a plate.

    While the bacon fries, blanch the celery in boiling water for about five minutes. Refresh in cold water. Set aside.

    Reheat the water and cook the sausage until done. Cool then split the vertically into halves.

    Roughly chop the parsley.

    Reheat the bacon fat. Or throw it away and use vegetable oil. But what a waste of flavors, really…

    Cook the onion until soft.

    Pour in the beaten eggs, tilting the pan around to allow the eggs to spread. Sprinkle some salt and pepper. Cook until the eggs are fully set.

    Slide the cooked eggs on a cutting board and cool.

    Meanwhile, beat the softened cream cheese. Stir in some salt and pepper.

    Lift the cooled eggs carefully and slip a large piece of cling wrap underneath.

    Spread the cream cheese on the egg.

    Sprinkle the chopped parsley on top.

    Next, pile on the bacon.

    Arrange the celery stalks and sausages near one edge.

    Using the cling wrap as a guide, roll the egg to enfold everything that you have placed on top. Seal the cling wrap, place the package in the fridge and cool for at least 30 minutes. If the rolled omelet isn’t sufficiently chilled, it won’t be firm enough for slicing.

    I made a shortcut. Couldn’t wait for 30 minutes because I was hungry. So, my egg slices weren’t firm. But still very delicious. Very delicious.

Cooking time (duration): 30 minutes, excluding chilling time

Number of servings (yield): 2

Meal type: breakfast

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