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Omelette, Bonne Femme

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat up with fork for two minutes. Cut an ounce lean, raw bacon into small square pieces, finely chop half a medium-sized white onion and cut a slice of sandwich bread into quarter-inch squares. Place onions and bacon in a frying pan with a tablespoon melted butter and fry for five minutes, then add bread and fry until a light brown colour, tossing meanwhile. Drop in eggs, briskly stir with fork for two minutes and let rest for half a minute; fold up opposite sides to meet in center, let rest for a minute, turn on a hot dish and serve.