Friar’s Omelet

hot or cold

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb apples
  • 4oz light soft brown sugar
  • 3 cloves
  • 4oz butter
  • 2 tablespoons lemon juice
  • 2 egg yolks, beaten
  • 4oz soft white breadcrumbs
  • A little extra butter
  • A little Water


    Feel, core and slice the apples. Simmer the slices with the sugar and cloves in just enough water to prevent them from sticking to the pan. When thoroughly pulped, remove from the heat and beat well with a wooden spoon. Add the butter and lemon juice and set aside until cold. Take out the cloves. When ready to cook, stir in the beaten egg yolks. Butter a deep fireproof dish and cover the bottom and the sides with a generous layer of breadcrumbs. Put in the apple mixture and cover the top with the rest of the breadcrumbs. Bake at 375°F, 190°C, gas mark 5 for twenty-five minutes. Serve hot or cold. If to be served cold, turn out when cool and sprinkle the top with caster sugar.