Omelet between toasts

Ingredients

4 olas
sea salt to taste
freshly-ground black pepper to taste
1/4 tsp dried oregano
10 g butter
1 tbsp finely chopped dill
1 tbsp finely chopped basil
1 tbsp finely chopped parsley
basil for serving

panini:
4 slices toast bread
butter (as much as your diet will allow :))
4 tsp Dijon mustard
2 thick slices fatty smoked bacon
8 slices mild cheese

Prepare

Heat a panini pan, grill pan, or regular dry pan. Spread butter and mustard on the bread. On the bottom slice of bread, place 2 slices of cheese, meat, and 2 more slices of cheese and top with another slice of bread. Place on the hot pan, cover and weigh down (I use the bottom of a cake pan and my heavy mortar). Fry until the cheese has melted and it smells like the best sandwich in the world!

When the sandwich is almost done, beat the eggs, oregano, salt, and pepper in a bowl with a fork.

Melt butter in pan and add the eggs and leave for 10 seconds without touching them. When the edges begin to shrivel, gently push them into the centre with a fork, tipping the pan so the liquid egg can run into the sides. Do that on all the edges and the middle will flow into the sides.

When all the liquid has been tipped to the sides, turn off the heat and let sit for 1-2 minutes. Top with herbs, fold in half, and then cut the omelet in half.

Cut each sandwich in half. Place half the omelet on half and top with the other half. Repeat for the other sandwich. Serve. (And you don’t need to eat for the rest of the day :))

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
Recipe from my book “52 omeletes”