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Friar's Omelet
4 apples, peeled & sliced
1/2 C plain breadcrumbs
1/4 C sugar
4 TBS butter
1 egg, beaten
Juice & grated rind of 1/2 lemon
Peel and slice apples; place in a stewing pot. Add sugar, butter, lemon juice and grated lemon rind. Stew over medium-low heat until apples are tender. Allow to cool completely before mixing in beaten egg. Grease a shallow pie dish; place half the breadcrumbs on bottom. Pour apple mixture on top; cover with remaining breadcrumbs. Dot with butter and sprinkle with sugar. Bake at 350-degrees F for about fifteen minutes, or until golden. Serve as a breakfast dish or dessert.
History Note: The recipe for Friar's Omelet was first published by a woman named Lady Forbes in 1910; variations can include using blackberries, plums or rhubarb in place of apples. The dish is also common in Scotland.
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