A simple yet elegant dinner. The secrets? Good seafood -
chopped cooked prawns also work a treat - and keeping the eggs just
4eggs2egg yolks30 gmcrème fraîche2 tbspfinely chopped chives30 gmbutter, coarsely chopped150 gmcooked crab meat, drainedMicro-cress, to serveSauce vierge150 gmcherry tomatoes, finely choppedJuice of ½ lemon40 mlolive oil2 tbspbasil, thinly sliced½ tspcoriander seeds, toasted and crushed
For sauce vierge, combine ingredients in a bowl and season to taste.
Lightly whisk eggs, egg yolks, crème fraîche and chives in a bowl, and season to taste. Heat a 22cm-diameter frying pan over medium-high heat, add 10gm butter and swirl to coat pan, then add half the egg. Push egg gently towards centre of pan with a spatula, tilting pan so uncooked egg runs underneath, until omelette is light and layered and just set (30 seconds to 1 minute), scatter with half the crab meat and season to taste. Knock pan to loosen omelette, then carefully fold, slide onto a warm plate and rub with a little butter. Repeat with remaining butter, egg and crab meat. Spoon sauce vierge over omelettes, scatter with cress and serve.