Sift the flour into a large enough bowl. Mix the milk with the eggs (1) and the egg yolk and add. Stir everything into a smooth dough. Finely grate the cheese and stir it in. Season the dough with a little salt, enough bell pepper and paprika. Let it swell for at least fifteen minutes.
Put the eggs (2) in cold water and make from boiling point five min. Immediately quench under cold water and peel. Wrap each egg with two slices of bacon.
Immediately before preparing, whip egg whites until stiff and fold egg whites just into omelet batter.
Heat enough clarified butter to cover the bottom of the pan by about 1 cm.
Turn the eggs in the omelet batter to the other side and fry in the hot butter until golden brown. Remove, drain briefly on paper towels, dip repeatedly in the batter and finish baking on the spot. Repeat the process a third time according to taste.
Keep the eggs warm in the stove heated to 100 °C until all the eggs have been prepared.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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