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1
Generously butter both sides of each slice of bread.
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2
Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
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3
Keep the bread warm.
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4
Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
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5
Add splashes of hot sauce if desired.
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6
Whisk just enough to combine the yolks and whites barely.
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7
Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
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8
Scatter half of the bacon in the pan and cook until brown and crisp.
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9
Remove the bacon with a slotted spoon and drain it.
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10
Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
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11
Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
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12
Increase heat to high.
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13
Add half of the egg mixture and swirl it to coat the entire pan.
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14
Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
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15
Sprinkle the cooked bacon evenly over the eggs.
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16
Tilt the pan so the uncooked egg can flow to the bottom of the pan.
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17
The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
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18
Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
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19
Use a spatula to help fold over the eggs evenly.
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20
The omelet should be golden outside.
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21
Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
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22
Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
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23
Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.
