Eggs On Eggs Recipe

Time20m

Serves2

French omelette, royal ossetra caviar

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Ingredients

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1
Whisk the Eggs
In a mixing bowl, crack 4 large eggs. Add 1 tsp of salt and 1 tsp of black pepper. Whisk the mixture until well combined and the eggs are slightly frothy.
2
Heat the Pan
In a non-stick skillet, melt 2 tbs of butter over medium heat. Make sure the butter is bubbling but not browned.
3
Cook the Omelette
Pour the whisked eggs into the skillet. Allow the eggs to cook undisturbed for about 30 seconds, then gently stir with a spatula, pulling the cooked edges towards the center while tilting the pan to let uncooked egg flow to the edges.
4
Add Chives
When the eggs are still slightly runny but mostly set, sprinkle 2 tbs of chopped fresh chives over one half of the omelette.
5
Fold the Omelette
Using a spatula, carefully fold the omelette in half over the chives. Let it cook for another 30 seconds to 1 minute, until the inside is just set but still moist.
6
Plate the Omelette
Gently slide the omelette onto a warm plate, keeping it folded.

7
Add Caviar
Spoon 50 g of Royal Ossetra Caviar generously over the top of the folded omelette just before serving.