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Friar’s Omelette

Recipe by Gary Mehigan from Good Chef / Bad Chef

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This sweet omelette was first published by a Lady Forbes around 1910. You can use apples, rhubarb, plums or even blackberries. I first cooked this in the pastry section of the Connaught Hotel as a commis chef at 18 years old. I thought it was great then and still do!

Serves 4

Ingredients

6 medium golden delicious apples, peeled, cored and slice
150 ml water
125 g unsalted butter
1 tablespoon of butter for greasing
75 g white sugar
Zest and juice of 1 lemon
2 eggs, well beaten
1 cup breadcrumbs

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Method

Pre heat the oven to180°C.
Place the apples in a saucepan with the water. Bring to the boil on a high heat then turn the heat down and simmer for until soft, 8 minutes. Remove from the heat and add the butter, 50g of the sugar, the lemon juice and mix well. When cold stir in the eggs.
Grease a deep baking dish with the tablespoon of the butter and spread the breadcrumbs around it so that they stick to the bottom and the sides, but leave enough for the topping. Add the apple and egg mixture into the dish and cover the top thickly with the remainder of the breadcrumbs.
Bake in the oven for about half an hour golden.
Turn out onto a flat dish and sprinkle with the remaining sugar, then serve.