Crab omelette with sauce vierge


A simple yet elegant dinner. The secrets? Good seafood - chopped cooked prawns also work a treat - and keeping the eggs just set.

You'll need

4 eggs 2 egg yolks 30 gm crème fraîche 2 tbsp finely chopped chives 30 gm butter, coarsely chopped 150 gm cooked crab meat, drained Micro-cress, to serve   Sauce vierge 150 gm cherry tomatoes, finely chopped Juice of ½ lemon 40 ml olive oil 2 tbsp basil, thinly sliced ½ tsp coriander seeds, toasted and crushed

Method

  • 01
  • For sauce vierge, combine ingredients in a bowl and season to taste.
  • 02
  • 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.

At A Glance

  • Serves 2 people
GT
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At A Glance

  • Serves 2 people

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