CLASSIC CHANTERELLE OMELET WITH FINES HERBES
Serves 1-multiply as needed
- 1 large egg, beaten until smooth with a tablespoon water
- 1 Tsbp Creme fraiche or sour cream
- 1 tsp chopped fresh fines herbes- (Equal parts: Tarragon, Parsley, Chives, Chervil-slice the chives individually, chop the other herbs together, then mix all when finished)
- 1.5 ounces fresh chanterelles (about a small handful if you don’t have a digital scale)
- Salt and pepper to taste
- 1 tbsp grapeseed oil, or other searing oil like vegetable, or canola
- 1 tbsp unsalted butter
- Clean the chanterelles by holding them individually by their stems, swhish them lightly in cold water, then allow them to drain until thoroughly dry on towels. Very clean chanterelles may simply be brushed without washing.
- Whisk together the eggs, chopped herbs, and sour cream or creme fraiche.
- Heat the oil in a small cast iron skillet or a small teflon pan. (I used a small six inch cast iron with 2 inch sides). When the oil is hot and just begins to smoke, add the drained and completely dry chanterelles to the pan, cooking in the oil until they are lightly caramelized and golden, about 2-3 minutes.
- Season the chanterelles to taste with salt and pepper, then add the butter and melt.
- Add the egg mixture to the pan, let this cook for 30 seconds, stirring occasionally to form soft curds which should only lightly envelop the chanterelles, keeping them visible and not hidden under egg.
- When the egg mixture begins to coagulate, then turn the heat off of the pan and allow the eggs to set with the residual heat of the pan.
- Finish the omelet by seasoning with a touch of fine salt like kosher or flaked salt and serve immediately.