• 30mL (2 tbsp) butter
• 4 eggs
• 12 slices Lafleur Original Fresh Bacon
• 500g (1 lb) sliced mushrooms
• 175mL (3/4 cup) goat cheese
• 90mL (6 tbsp) 15% cooking cream
• 15mL (1 tbsp) store-bought sun-dried tomato pesto
• 12 slices Lafleur Authentic Sliced Cooked Ham
• 16 fresh asparagus, blanched
• To taste, salt and pepper

1. Preheat oven to 180˚C (350˚F).
2. In a small skillet, melt a little butter.
3. In a bowl, beat one egg and pour into skillet, rotating to cover bottom.
4. Cook gently until omelet has set; set aside in a plate and keep warm. Repeat with remaining 3 eggs.
5. Cut Lafleur Fresh Bacon slices in 6. In a hot skillet, cook until bacon is crisp and remove excess cooking fat. Add mushrooms and brown; season and set aside.
6. In a bowl, mix cheese, cream and pesto.
7. On a cutting board, place omelets. Top with successive layers of cheese mix, mushrooms, asparagus and Lafleur Authentic Ham; roll.
8. Wrap each omelet in aluminum foil and warm in oven 15 minutes.

Add your own personal touch by using your favourite Lafleur Fresh Bacon…