Potato Chip Omelette from THE BEAR

Name: Potato Chip Omelette from THE BEAR
Ingredients: Eggs; Butter; Salt; Boursin Cheese; Chives; Sour Cream and Onion Chips

Serves 1

Serves 1

Directions

1Strain the eggs and whisk them at the same time until they are silky.
2Melt butter in a frying pan.
3Pour the eggs into the frying pan.
4Whisk the eggs in the pan until they turn into soft curds.
5Paint them into one flat line.
6Season the eggs with salt in the pan.
7Cover the omelette with a lid for 1 minute off the heat to help set the bottom and make it easier to fold.
8Pipe the Boursin cheese perpendicular to the omelette, closest to the handle of the pan.
9Roll the omelette starting from the bottom, closest to the cheese, rolling and tilting the pan at the same time.
10Finish that momentum on the plate.
11Use a paper towel to help shape the omelette.
12Add a little butter for a high-gloss shine.
13Sprinkle chives on top of the omelette.
14Crush sour cream and onion chips and sprinkle them on top of the omelette.
15Add some black pepper on top.
16Serve and enjoy.

StrainerBowlFrying panSpatulaPiping bag

Use a paper towel to help shape the omelette.
Always add a little butter for that high-gloss shine at the end.
The contrast between the creamy Boursin and the salty, crunchy chips makes for the perfect bite.
The cook prefers their eggs a little soft-scrambled, so adjust cooking time to your preference for firmness.
The technique of covering the omelette off the heat helps set the bottom, making it easier to fold.
Prepare the Boursin cheese in the piping bag before starting to cook the eggs, as it saves time and makes it easier to work with the ingredients.

Serves 1

Serves 1

1Strain the eggs and whisk them at the same time until they are silky.
2Melt butter in a frying pan.
3Pour the eggs into the frying pan.
4Whisk the eggs in the pan until they turn into soft curds.
5Paint them into one flat line.
6Season the eggs with salt in the pan.
7Cover the omelette with a lid for 1 minute off the heat to help set the bottom and make it easier to fold.
8Pipe the Boursin cheese perpendicular to the omelette, closest to the handle of the pan.
9Roll the omelette starting from the bottom, closest to the cheese, rolling and tilting the pan at the same time.
10Finish that momentum on the plate.
11Use a paper towel to help shape the omelette.
12Add a little butter for a high-gloss shine.
13Sprinkle chives on top of the omelette.
14Crush sour cream and onion chips and sprinkle them on top of the omelette.
15Add some black pepper on top.
16Serve and enjoy.

StrainerBowlFrying panSpatulaPiping bag

Use a paper towel to help shape the omelette.
Always add a little butter for that high-gloss shine at the end.
The contrast between the creamy Boursin and the salty, crunchy chips makes for the perfect bite.
The cook prefers their eggs a little soft-scrambled, so adjust cooking time to your preference for firmness.
The technique of covering the omelette off the heat helps set the bottom, making it easier to fold.
Prepare the Boursin cheese in the piping bag before starting to cook the eggs, as it saves time and makes it easier to work with the ingredients.