Crab omelette with sauce vierge

AT A GLANCE

  • Serves 2 people

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

  • 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
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.
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