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1
To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
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2
Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
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3
To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat; discarding excess bacon fat.
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4
Add butter to skillet.
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5
After butter melts add celery, onion and.
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6
shallot and cook stirring until soft (3-5 minutes).
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7
Stir in garlic and cook stirring one more minute.
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8
Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
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9
Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
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10
Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
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11
To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
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12
Add 1 tablespoon butter and heat until hot.
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13
While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
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14
Pour egg mixture into pan.
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15
Using a fork and working quickly, pull cooked eggs away from sides of pan toward center.
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16
Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
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17
Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
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18
Tilt pan and slice omelet onto plate.
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19
Top with one slice of walnut butter.
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20
Repeat procedure 3 times to make 4 omelets.
