Omelet with Pressed Caviar and Sour Cream
Recipe from
Food & Wine
In a superlative combination of fish eggs and chicken eggs, Jacques Pepin stuffs a classic French omelet with sour cream, chives, and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.
Servings:
1
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
-
3 tablespoonspressed caviar (3 ounces)see savings
-
2 tablespoonssour creamsee savings
-
1 tablespoonminced chivessee savings
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2large eggssee savings
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Salt and freshly ground peppersee savings
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1 tablespoonunsalted buttersee savings
Directions
1.
Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick. Cut half of it into 1/2-inch strips. Finely dice the remaining caviar and transfer to a small bowl. Stir in the sour cream and all but a pinch of the chives.
2.
In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.
3.
Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the caviar strips, sprinkle with the remaining chives, and serve right away.
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