Oeufs Bonne Chance

May  3, 2016
0 Ratings
Photo by pierino
  • Makes one omelet
Author Notes

Lucky eggs. I noticed I had a jar of porcini mushrooms packed in olive oil from in my fridge and shortly after a neighbor gave me as a gift a jar of feta cheese also packed olive oil. How best to combine them? Eggs of course. Omelet please! But keep it simple. —pierino

What You'll Need
  • unsalted butter
  • 2 eggs
  • 1 tablespoon millk
  • 1 tablespoon feta cheese
  • 1 tablespoon fresh thyme
  • 3-4 slices fresh or oil packed porcini*
  • salt and pepper
  1. Get all your prep done because omelets cook fast
  2. Heat the butter in an omelet pan
  3. Beat together the eggs and the milk
  4. Add the eggs to the hot butter, keeping the pan in motion
  5. Add the porcini, feta and thyme
  6. Continue to shake towards the back of the pan
  7. Fold it over and plate it up, seasoning with salt and pepper
  8. *Available on-line through

See what other Food52ers are saying.

Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

1 Review

pierino September 19, 2016
Greenstuff thanks for pointing that out. It's now fixed