Wild Pig Canadian Bacon, Tomato and Cheese Egg Flip

Most of the loins from the pigs we kill get cured and smoked as Canadian bacon. This last batch was cured with Y’all Brand Sweet Tea for even more flavor.

Keeping some homemade Canadian bacon in your refrigerator means quick and easy breakfasts like this are just minutes away. Images by author.

You can find that recipe here. It’s a good thing to have in the fridge or freezer when you need something quick and easy for breakfast.

Putting the cheese on the outside gives this reverse omelette both a crispy crunch and gooey melted cheese.

One of my favorite morning meals these days is this deconstructed omelet with the cheese on the outside. Since a layer of cheese goes down first, it gets melty and a little crispy on the surface. Next comes the egg, then the fillings. In this case I went with a couple thin slices of garden ripened tomato, along with a few slices of our homemade Canadian bacon.

Put a layer of cheese down first in a non-stick skillet with a bit of butter or oil.

Since this one cooks quickly, I like to warm the pork through before adding it.

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You will need a non-stick or VERY well seasoned cast iron for this one. You want the cheese to slide around and release cleanly when you fold the omelet.

Start with a large non-stick skillet over medium heat. Give it a spritz of non-stick spray or a bit of butter just for added insurance. Spread a layer of shredded mozzarella directly onto the skillet. Next, crack two or three eggs, depending on how hungry you are, directly onto the cheese.

Crack two or three eggs onto the cheese.

That’s it. Don’t move it, flip it or even swirl it around for a few minutes. Let the cheese melt and the eggs start to form up.

Now go in and hit it with some salt and freshly cracked black pepper to taste. Layer the tomato slices to one side of the egg, then top the tomato with the pre-heated Canadian bacon.

Layer on tomato and pre-warmed Canadian bacon.

Flip the egg over to cover the tomato and pork, forming a half circle. Give it just a minute or so longer for the egg to set, then slide it out onto a plate. Like I said, it’s quick, easy and filling.

Flip the egg over the filling to form an omelette style breakfast.

The melted cheese forms a crispy crust on the surface of the egg, but still has some stretch on the inside. The combination of salty Canadian bacon and fresh tomato are the perfect accompaniment.

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