Author Notes
This is a less fussy version of my favorite omelette to cook for friends. It is quick and easy, but still seems special, and is adaptable to whatever herbs or soft lettuces you have on hand. Enjoy with a crusty piece of bread, and a glass of Sancerre. —Jennifer Ann
Ingredients
- Fluffy Herbed Eggs
-
2
large eggs, preferably organic
-
2 teaspoons
water
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1/4 teaspoon
dried mustard
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1 teaspoon
chopped fresh herbs (dill, chevril, parsely, thyme . . .)
-
freshly ground pepper and salt, to taste
-
1 tablespoon
unsalted butter
-
1-2 ounces
chevre, broken into chunky bite-sized pieces
- Soft Green Salad
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2 teaspoons
freshly squeezed lemon juice, about 1/2 a medium-sized lemon
-
1 teaspoon
Dijon mustard
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1 1/2 tablespoons
olive oil
-
1/2 teaspoon
finely minced shallot
-
freshly ground pepper and salt, to taste
-
2 handfuls
mixed soft lettuces, such as bibb, butter, or red leaf . . .
Directions
- Fluffy Herbed Eggs
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whisk eggs and water together in a small bowl until very well incorporated; stir in fresh herbs, mustard, salt, and pepper
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melt butter in a non-stick pan over medium high heat; add eggs, then gently and slowly move them around with a heat-resistant rubber spatula, creating large fluffy curds
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when the eggs are about 3/4 cooked, gently fold in the chevre; remove from heat, and cover for a few minutes to complete the cooking.
- Soft Green Salad
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whisk together lemon juice and dijon; add a slow stream of olive oil until well incorporated; stir in shallots; add salt and pepper to taste
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toss the mixed lettuces with just enough vinaigrette to lightly coat the leaves; serve beside the fluffly herbed eggs.
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