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. —LE BEC 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.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
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 write me 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.