A Nice Omlette

So this morning I made my self a nice little breakfast and I tweeted about it. Soon thereafter about fifteen people wanted a recipe for this omlette, with manchego cheese and pickled scotch bonnet peppers. So here ya go!

What ya need:

• 2 large eggs
• 1/4 cup of shredded or chopped Machengo cheese
• 2 teaspoons of water
  
• 2 tablespoons of white vinegar
• 1 tablespoon of bourbon
• 1 small scotch bonnet pepper

OK, so:
Slice and seed your scotch bonnet pepper. In a small saucier pan, heat the pepper and the bourbon until simmering. Once this is achieved, remove the pan from heat. Add vinegar to the pan and set aside. Now, in a small bowl, beat the eggs with the water. I prefer using a fork to do so. You now have all of your prep done. Grab an 8-inch nonstick pan and heat over medium heat. Add the eggs to the pan when the pan has sufficiently warmed. cover and let cook for 45 seconds. While it is heating, drain the liquid from the peppers. Uncover the pan, toss the Machengo cheese and the peppers onto the eggs and fold the eggs over. Now cover and let cook for a short while longer, or until the eggs look properly fluffy. Boom, you're done.