CookEat Recipe

Omelette Bonne Femme

Name: Omelette Bonne Femme
Ingredients: 8 Egg — Fresh eggs; 59 Millilitre Milk — Milk, half gill; source unit: millilitre; 0.5 Teaspoon Salt — Salt; source unit: teaspoon; 2 Saltspoon (source measure) White pepper — White pepper; source unit: saltspoon; 28 Gramme Raw bacon — ONE OUNCE lean RAW bacon, cut into small squares and cooked thoroughly.; 0.5 White onion — HALF medium white onion, FINELY CHOPPED.; 1 Slice Sandwich bread — Sandwich-bread slice cut quarter-inch dice; 1 Tablespoon Butter — Melted butter; source unit: tablespoon

Omelette Bonne Femme Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2879. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use RAW bacon and cook it thoroughly before adding the egg mixture; cook egg centre to 74°C. Limites : Actual ingredient weights where unprinted, temperature measurements, finished texture, losses, yield and portions remain unmeasured; preserve the listed controls and historical quantities.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Beat EIGHT eggs with half-gill milk/salt/pepper two minutes. Dice one-ounce RAW bacon, half-onion and bread slice; cook bacon/onion in tablespoon butter five-minute guide to safe pork endpoint, add bread and toss until lightly browned.
Step 2
Pour in ONE egg mixture, stir two minutes, rest half-minute, fold opposite sides and rest one minute, continuing to egg centre≥74°C. Serve one omelette; do not count bread as garnish prepared separately.

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