Spicy whitebait, cheese omelette on toast

It's been one of those days of "I used to be indecisive but now I'm not sure!".  What to have for brunch? I had a bit of a craving for garlicky fish - a few weeks ago I bought a huge bag of filleted whitebait from 'The Amazing Freezer Shop' for only 75p - but I'd also just bought some extra mature Cheddar on a BOGOF deal from the Co-ey (800g for £4.49!); a Facebook-friend posted this morning at Silly-O'clock that she was craving an omelette..........

So, spicy whitebait on toast - with a cheese omelette on toast for good measure!

For the marinade: 50ml olive oil, 1 heaped tsp of chopped garlic, 1 tsp lemon juice, 4 shakes of Tabasco, 1 scant tsp sweet chilli, 1 scant tsp Worcester sauce, hald a tsp of rock salt and a good grind or two of black pepper. Add a good handful of filletted whitebait or sardines/pilchards and leave for an hour.

Make a one-egg omelette and set aside. Everyone has their own way of making omelettes - I heat vegetable oil in a pan reserved for eggs, discard the oil when the pan is warm and evenly coated.

Then I cheat by letting the base set on top of the stove, lifting up at the side with a palette knife to let the egg run underneath, and then putting the pan under a hot grill to cook the top.

This was quite fragile, made with only one egg

Grill 2 slices of toast on one side only; rub the bread side of one with the marinade and put under the grill for a minute or two to dry out. 

Layer with the fish and put back under the grill. Fold the omelette to fit on top of the other untoasted side, cover with (extra-mature) Cheddar and cook with the fish for about 5 minutes.

Lots of different flavours - but yummy!