Russian Easter Egg Omelet

March 23, 2015
Author Notes

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

  • Serves 1
  • 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
  1. 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. --------------------------------------------------

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