Name: Crab omelette with sauce vierge
Yield: 2

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

Ingredients

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

Main

1.For sauce vierge, combine ingredients in a bowl and season to taste.

2.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.

Styling by Alice Storey

Styling by Emma Knowles