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I was making dinner and thought I should start a thread and share a recipe and maybe learn a few from others!

Omelette Inside Toast (sorry the images kind of suck)



So you will need

-A large flat pan or griddle to cook on. (the one I have I got from a walmart for $30.00. It's great)
-Large slice of itallian bread
-Eggs
-Things you want in your omelette.
--For me this is red, yellow, and orange peppers and bacon.
-Seasonings for your eggs to your preference
-- For me, Salt, pepper, and cracked red pepper (for kick!)
-Shredded cheese of choice
--I use sharp chedder


So first prepare your Omelette fixings.
- I diced up the peppers and made the bacon. Make sure the bacon is crispy. Both because that is the only correct way to make bacon and because you will want to crumble it up.




Take your slice of bread and butter it. Then cut out the center of the bread and set it aside.
BUTTER FIRST! I made the mistake of not doing this before. Learn from my mistake.




Prepare your eggs.
I found that a large slice from the center of the loaf requires about 2 1/2 eggs. So here is 3 with a little milk and all the seasonings in it right before I scrambled it all up.



Place the crust in the pan/on the griddle. Fill it up with your fixings.

Peppers

and bacon


Turn the heat on and give it a sec to build up. Then pour your eggs into the middle and try to get it even. Some will over flow out and some might leak from the bottom. It's FINE. The eggs will start to cook/solidify quickly, just break off any excess egg from the outside of the bread and add it back to the top in the middle. But if your cooking surface is not flat it will NEVER stay in so make sure your cooking surface is big enough for the slice of bread you have.


Add the cheese over the top in the middle. The cheese will start to melt which is needed for the next step.


Add the middle of the bread you buttered over the cheese butter side up. The melting cheese will help hold the bread in place.


Give it a few to cook a bit and then with great care (and probably 2 spatulas) flip the thing over. At this point you want the bread now on the bottom to cook kind of like a grilled cheese getting nice and brown and crispy.



When done serve it up.

The bread gives the whole thing form while also keeping the eggs nice and moist. Because the bottom of the eggs never directly touches the cooking surface it's basically impossible to dry them out and the crust/grilled bottom bread adds real nice crispy texture to your delicious eggs and fixings. Enjoy!

I hate to spoil a thread, but I had to remove the pictures from the Dakka gallery since they're not wargmaing related. Feel free to post and link to them elsewhere.

(or put a space marine next to each one, either or really)

Updated pictures.

Thanks!