French Omelette with Boursin cheese
Breakfast, lunch or supper!
Equipment
- 1 small bowl
- 1 strainer placed over bowl
- 1 fork or whisk for mixing eggs
- 1 non-stick 8" frying pan
- 1 rubber spatula
Ingredients
- 1-3 tbsp butter
- 1-2 tbsp water
- salt & pepper, to taste
- 2 oz Boursin cheese (in a piping bag for ease of use) or shredded cheese of choice
- 1 oz ridged chips of choice
- 1 small bunch chives, chopped for garnish
Instructions
- As this dish comes together very quickly, it is a must to have all your ingredients in place. The "meez" (to quote Anthony Bourdain) - mise en place
- Place your strainer over your small bowl, and break your eggs into it. Mix them with a fork (or whisk, if you prefer) so that the eggs go through it, leaving behind that stringy part of the egg. This is the longest part!
- Add 1-2 tbsp of water, season with salt & pepper and whisk once more
- Place pan over medium-low heat. Very important to get this just right because too low and the eggs stick, too high and they brown (which is fine unless you are doing a French omelette)
- Add a good tbsp of butter and swirl it around your pan, ensuring you coat the sides and all of the bottom
- Pour the eggs into the pan and don't touch them for a good minute
- Using a rubber spatula, stir the eggs around gently, creating curds then leave them for another 30-60 seconds
- Repeat the process gently. Should the eggs stick a little, lift the sticky side and add a little knob of butter. Make sure there is egg covering the whole bottom.
- The French like a runny egg and in this case, I have to agree. It's not liquid-runny, but you can see they are very soft. This will give you such a sensuous feel in your mouth.
- Once you see the eggs are almost set, pipe in a line of cheese in the upper third (or sprinkle the grated cheese in the same area) and do don't do like me, leave a good inch on either side
- Using the spatula, gently nudge the top third over the cheese
- Bring your plate over and gently slide the bottom of the omelette onto your plate and turn your pan so that the top third covers the bottom. The heat of the omelette wil make your cheese oozy (or melt the shredded one)
- Rub a knob of butter along the top, making it shiny
- Sprinkle with your chopped chives
- Take your handful of chips and crush them over your omelette
- I served mine with a tomato and cucumber salad, dressed simply in olive oil and balsamic vinegar and a glass of deliciously buttery Chardonnay (coz that's what I had).