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Omelette Du Retardeur

Break eight fresh eggs in a basin, add a half gill cream, two tablespoons grated Parmesan cheese, half teaspoon salt, two saltspoons of pepper, and sharply whisk for three minutes.

Cut three thin slices lean bacon in very small pieces, place in a large black frying pan with half ounce good butter and briskly fry for three minutes. Drop in eggs, briskly stir with a fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.