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Toussaint's, Fiery Jerk, Bacon, and Cheddar Omelet

Omelet, Toussaint's, Fiery Jerk, Bacon, and Cheddar Picture

By Cap'n Ron
Published: August 28, 2012
Prep time: 5 min Cook time: 10 min Total time: 15 min
Yield: 1 serving

This omelet recipe is pretty easy and straight forward. The Fiery Jamaican Jerk Spice Blend, really takes it to new levels of both flavor and heat. I'm sure you'll be wanting more.

I've got a customer / buddy in New Jersey, who's the reason I came up with my Fiery Jerk. He's a Chili Head, like me who wants everything "Killer Hot". Well after using up a 32 ounce bottle of the Fiery Jerk, he was ready for more, but Hotter Still!

I took the Fiery Jerk, and added more Habanero Pepper, and some Ghost Pepper Powder to get a real fiery heat, with a ton of afterburn. He hadn't had a chance to try it until this past weekend, and sent me a note this morning, asking if I could make it hotter still. Well, one of the problems is that the hotter you get, the less flavor there is. I've since told him that, and suggested he just use more of the spice blend for the extra heat.

Not having a chance to cook with it myself yet, I thought I'd have it in an omelet for breakfast. Boy, was it good. After 1/4 of the omelet, I began to feel the heat. After eating 1/2, it was really there. And, by the time I was done, my nose was running, and my eyes had just begun to tear. Pretty hot to me!

Every once in a while, I get an email from a customer, who says that my spices aren't really hot enough, or that they're not giving enough flavor to their dish. When it gets done to it, I find that they're just not using enough. Almost all of my recipes, use enough of the blacken to provide plenty of flavor, with a medium heat level. If you lower the amount of spices I call for in one of my recipes, you'll lose a lot of the flavor. And, if you really want something Spicy Hot, just double up on the amount I've specified in the recipe.

Trust me, I'll let you know when something is seriously spicy, like my recipe for Butt Burnin' Chili.

2 Pieces, Thick-sliced Bacon, 1" pieces
3 Large, Eggs
2 Tablespoons, Dried, Chopped Onion
2 Tablespoons, Butt Kickin' Blacken, Fiery Jamaican
Jerk
5 Slices, Sharp Cheddar Cheese

1. Slice the bacon into 1" pieces and cook it in a Teflon Pan, over med / high heat until it's crisp. Oh, I used a small 8" pan because I wanted a thicker omelet.

2. While the Bacon is cooking, mix the eggs, I used a fork. Add the Dried Onion, and Jamaican Jerk, and mix again.

3. When the bacon's done, take it out of the pan, and pour off all but 1 tablespoon of the bacon fat. Save the fat for the next time you'll be frying something.

Dump the eggs into the pan, swirl around, or use a spatula to stir it around. When the eggs are about 1/2 cooked, add the bacon and cheese.

4. Add about 1 tablespoon of water, and cover the pot. Cook for another minute, or so, until the eggs are done and the cheese is almost melted.

Slide the omelet onto a plate, folding it over as you set it down. Folding it over will finish melting the cheese.

Ron's Note:
Adding the 1 tablespoon of water creates steam that will melt the cheese. It's a great trick I learned working in a restaurant and cooking a Cheeseburger on a Flat-Top.