Ingredients
Scale
- 2 large eggs
- 2 tablespoons high-quality butter, plus more for serving, at room temperature
- Kosher salt and freshly ground black pepper
- 1 ounce Boursin pepper cheese
- 1 tablespoon chopped fresh chives
- Flaky sea salt, such as Fleur de Sel or Maldon
Instructions
- In a medium mixing bowl, thoroughly whisk the eggs until completely homogenous (no white streaks present). Take care not to whip the eggs by incorporating too much air. Season with salt and pepper.
- Heat a 8-inch nonstick skillet over medium heat. Add 1 tablespoon of butter; once melted, add the eggs. With a rubber spatula, stir the eggs very quickly and constantly to form very small curds, ensuring you scrape down the sides of the skillet occasionally. As soon as the eggs begin to set, but still look very moist, spread them into a circle around the bottom of the skillet. Cook until the bottom of the eggs are just set into an omelet, but the top is very creamy. Do not allow the omelet to color at all, reducing the temperature if necessary. Spoon dollops of the Boursin cheese across the middle of the eggs and let sit for 1 minute off the heat. Place another tablespoon of butter along one edge of the omelet, sliding it around and underneath the edge. Begin rolling the omelet on top of itself, using the butter to help you easily release the omelet. Turn it out onto a plate so the seam side faces down. Spread a little more butter across the top and sprinkle with flaky sea salt and fresh chives.
Notes
Inspiration: Ludo Lefebvre’s Omelet on bonappetit.com
- Category: Eggs, Breakfast, French