I have to confess that I'm not very keen on eggs. With our own hens & an egg glut at the moment this is a bit unfortunate. It's also a bit of a nuisance when you're running a B&B. One of my cooking rules is that I never cook anything I wouldn't eat myself, but an egg-free B&B breakfast is probably one step too far.

Luckily I have a husband who loves eggs so I'm able to practise poaching, frying &  boiling eggs on him.

The 2 exceptions are scrambled eggs & omelette. I'll occasionally eat scrambled eggs with a cooked breakfast. But only ever with the beautiful gold yolked eggs from my own hens and never when we're eating out or staying at a hotel or B&B.

I do however quite enjoy a good omelette. It's one of the simplest breakfast, lunch or supper dishes you can do, ready in just 2 minutes. In the summer I serve it for lunch with red ripe tomatoes with lots of olive oil, sea salt & basil. In the winter I'll dish it up with some Heinz Baked Beans.

I also serve a 3 egg omelette for breakfast at the B&B. Guests can choose from plain or any combinations of mushroom, cheese, tomato, smoked salmon or bacon.

Once you've mastered an omelette - take a look at my recipe for almost  foolproof poached eggs

For a great 3 egg omelette:

First preheat the grill. Then whisk together 3 free range eggs in a bowl till the whites & yolks are well combined.

Just before you're about to make the omelette add a pinch of salt & a grind of black pepper.

Don't add the salt ahead of cooking. It can cause the omelette to go a bit watery.

Take an omelette pan ( I use a small black cheap supermarket frying pan that does the job perfectly ).

Put the pan on a high heat & add a knob of butter.

The butter will start to sizzle. As soon as it stops sizzling - waiting for that second when it stops sizzling is key! -  pour the eggs into the pan & leave for about 30 seconds to set. Then tilt the pan & start to draw all the edges of the omelette into the centre.

When you've done this add your filling of choice - my favourite is our local Little Hereford cheese, and cook for about 30 seconds to a 1 minute.

I like my omelette completely cooked ( the French will probably disagree with me ) so I then pop it under the grill to melt the cheese and cook the top. This causes it to puff up beautifully.

Then slip it out onto a hot plate, folding it in half as you do so ( if you struggle to fold it then use a spatula )