We found a quick way to
duplicate the authentic original.
4 tablespoons butter
3 extra large or jumbo eggs
2 to 3 tablespoons of water
1/4 cup of vinegar
1/2 medium onion, sliced
2 tablespoons of chopped chives
2 tablespoons of chopped scallions, optional
(find them on your walk)
1 tablespoon of dry tarragon
Salt and pepper to taste
Bring the sliced onion, chives and scallions (if used) to a boil in water,
cook until tender and drain. Put them back in the pan, adding 2
tablespoons of butter, the spices and vinegar, and simmer while the egg
is cooking.

Melt 2 tablespoons of butter in a 9-inch skillet over medium heat. Beat
the eggs with
water, and add them to the pan. Reduce heat to medium
low. Continue cooking the omelette until the bottom is lightly browned
and top is slightly creamy.

Slide the omelet halfway onto a plate, holding it in postion while you
lift the pan with the onion mixture. Pour the onion mixture onto the
omelette half that's on the plate. Then use the frying pan to fold the
second omelette half over the first. Cut this in half and place each half
on a warmed dish. Garnish with fresh fruit slices. Grind fresh pepper
around the edge of the plates and serve. Serves two.
The Breakfast Anytime Chef presents ...
The Real Omelet
at The Fatted Café
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