1 Cut the rinds off the bacon.
2 Cut the rashers into dice.
3 In a saucepan, put the bacon and cook gently.
4 Stir the bacon frequently until it is just cooked; Keep hot.
5 Break the eggs separately and put them in a basin.
6 Beat them well using a fork.
7 Season to taste.
8 In a frying pan, melt 1 .oz. butter.
9 When it is just begins to smoke, pour in the beaten egg mixture.
10 Allow to heat through.
11 Using a fork, cut gently through the mixture several times.
12 When almost set, place the bacon in the centre.
13 Using a palette knife loosen it around the edges.
14 Carefully fold a third of the omelette over.
15 Turn the other edge over and hold over heat to brown slightly.
16 Flip upside-down on to a warmed dish and serve at once.
17 Excellent with crisp bread or French bread and butter.