Bart's Recipes
Place the bacon in a cold frying pan and only then turn the heat to medium. Starting with a cold pan allows the fat to render gradually, making the bacon evenly crispy instead of burning on the outside while remaining chewy on the inside. Fry for six to eight minutes until completely crispy, drain on paper towels, and break into pieces.
Halve the tomatoes and place them cut-side down in the remaining bacon fat. Fry for four minutes until the cut surface is deep brown, flip them over, and let them soften for another two minutes. Season with salt and black pepper and set aside.
Whisk the eggs with the cream, a pinch of salt, and black pepper until the mixture is smooth.
Wipe the pan clean, melt the butter over medium-low heat, and pour in the egg. Tilt the pan so it spreads evenly and let the omelette gently set. Keep the heat really low, because an omelette cooked too quickly turns brown and rubbery, while low heat keeps it silky soft.
Grate the gruyère over the still-glossy top as soon as the egg is almost set, and place the bacon on one half. Fold the omelette over and let it cook for another half minute.
Slide it onto a plate, place the pan-fried tomatoes next to it, and finish with plenty of finely chopped chives.
