Denver Sandwich - cooking recipe

Ingredients

4 large slice sourdough bread
2 -3 tablespoons unsalted butter, softened
Filling
4 large eggs
salt
fresh ground black pepper
hot pepper sauce (optional)
4 bacon, slices chopped
2 tablespoons unsalted butter
1 medium onion, chopped
1 small green bell pepper, chopped

Preparation

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