- 4 eggs,
- 100g of smoked mountain bacon,
- 3 potatoes cooked in water,
- 2 shallots,
- 100g of grated Comté cheese,
- 60g of butter,
- salt et pepper
Dice the bacon and blanch it if you think it may be too salty. Dice the potatoes and chop the two shallots.
In a 23 cm frying pan, brown the bacon cubes in half the hot butter. Add the diced potatoes and then, at the last minute, the shallots.
Meanwhile, in a small bowl, mix the 4 eggs with the 100g of grated Comté cheese with chopped chives. Salt moderately and pepper. Beat the mixture and pour over the bacon and potatoes to which you have added the other half of the fresh butter. Finish cooking at your convenience for a more or less drooling omelette. Adjust the seasoning.
Serve immediately with a salad.