What food is featured in all Easter celebrations around the world? Yes, eggs. So this dish presents a little joke- eggs on top of eggs, a colorful harbinger of Spring! Tell us about your recipe. —LeBec Fin
1 Tablespoon Unsalted butter
2 large eggs
Pinch each Kosher Salt and Freshly ground pepper
3 Tablespoons gruyere cheese, grated
2-3 T sour cream or creme fraiche
1 ounce salmon caviar *
In This Recipe
Heat your omelet pan and quickly melt the butter. Use your favorite method for making the omelet with 2 eggs and seasoning.
When the inside of the omelet is still a bit wet (the French call that "baveuse"), quickly spread a lengthwise strip of gruyere in the middle, and fold over the top of the omelet to melt the cheese and create a crescent. Slip onto a serving plate. Smear a swoosh of sour cream across the top, lengthwise, and top this with the salmon roe. Serve.
* Use a non-metallic spoon (plastic is fine) to scoop the salmon roe, or it will taste metallic.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.