Recipe courtesy of Tyler Florence
Episode: Feeding Frenzy
Omelette with Avocado, Bacon and Monterey Jack
20 min
20 min
1 to 2 servings
20 min
20 min
1 to 2 servings


  • 4 eggs
  • 1/4 cup heavy cream 
  • 1 tablespoon finely chopped fresh chives, plus more for garnish 
  • 1 tablespoon finely chopped fresh tarragon, plus more for garnish 
  • 1 teaspoon sea salt 
  • 1 tablespoon crushed black peppercorns 
  • 2 to 3 tablespoons unsalted butter 
  • 3 thick slices peppered bacon, cooked until crisp 
  • 1/2 ripe avocado, sliced 
  • 3 slices Monterey Jack 
  • Fresh chervil leaves, for garnish 


Preheat the oven to 350 degrees F.

Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.

Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)

Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch

Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.

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