6 slices bacon

1 teaspoon (5 ml) Dijon mustard

2 teaspoons (10 ml) maple syrup

1 pinch Cayenne pepper

Pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Line a baking sheet with parchment paper. Spread the bacon slices on the sheet.

In a small bowl, stir together the mustard, maple syrup and cayenne pepper. Lightly brush the bacon with the mustard mixture. Season with pepper.

Bake for 20 minutes or until the bacon is crisp. Remove from the pan and drain on paper towels. Keep warm.

In a skillet, brown the apples for 3 to 4 minutes in 15 ml (1 tablespoon) of butter. Set aside.

Split the remaining butter between two 15 to 18-cm (6 to 7-inch) hot non-stick pans. Pour half the eggs into each pan. Cook over medium heat, breaking the bottom of the omelet with a spatula to facilitate cooking. Season with salt and pepper. When the edges of the omelet - and not the centre - are almost cooked, sprinkle with the cheese. Add the apples on one half of each omelet, then the nuts. With a spatula, fold the other side of each omelet over the filling and slide onto a plate. Garnish with chives and serve with crisp spicy bacon.

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