French Omelette

Breakfasts | French cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

A classic French omelette, as befits an aristocratic breakfast, is served with champagne.

Ingredients

Chicken Egg - 3 pieces
33% Cream - 2 fl oz
Butter - 1.8 oz
Onion - 2.5 oz
Sugar - 1 tablespoon
Puff Pastry - 8.8 oz
Nutmeg - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Roll out the puff pastry to a thickness of 3 mm. Cut out circles with a diameter of 4 cm. Press down in the center of each circle, without cutting through, using a smaller round cutter: when the pastry rises, you can trim it to create a sort of basket. Brush the pastry with egg and place it in a preheated oven at 356°F for twenty minutes.

Step 2

Slice the onion into half-rings and spread it in a thin layer in the frying pan. Pour in enough water to cover the onion. Add a spoonful of sugar and 15 grams of butter. Bring the water to a boil and let it evaporate completely without stirring. Only when the sugar begins to caramelize slightly, splash about 20 grams of water into the pan and stir vigorously to ensure the caramel evenly coats the entire onion.

Step 3

Mix two eggs, 35 grams of butter, cream, and a pinch of nutmeg. Pour this mixture into a pan set over a water bath. Stir vigorously until the eggs are fully cooked.