French omelette with Boursin, chives and sour cream and onion potato chips
SAM THE COOKING GUY · ♥ 6.7K likes · 143.6K views · 9 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chives
- Boursin garlic herb cheese
Trim the chives into a tight bundle and chop finely.
The omelette from The Bear
Check the Boursin is soft, spoon it into a Ziploc bag and snip a corner.
- eggs
Crack the eggs and beat them through a little strainer into a bowl to remove clumpy bits; add a pinch of kosher salt.
- kosher salt
- butter
Melt a couple clumps of butter in a non-stick pan over medium heat to small bubbles without browning, turning the heat down a hair.
Add the eggs and shake the pan while stirring so they cook evenly, not wet on top and hard underneath.
Cooking the eggs in butter
Take off the heat and pipe a line of Boursin down one side.
Return to low heat and roll the omelette, finishing it seam-side in the corner of the pan; roll out onto a plate.
- butter
- sour cream and onion ruffled potato chips
Melt a knob of butter across the top, scatter crushed sour cream and onion chips, then the chives.
Butter, chips and chives on top