Million Dollar Omelette
Sometimes, it is just fun to take something simple and elevate it in the most luxurious way possible. When I was developing recipes for my new book, I wanted to amp up the chic factor of the Simple French Omelette for a special occasion (or even just a Tuesday!). My Million Dollar Omelette is guaranteed to change the way your guests think about omelettes. With truffle butter, truffle carpaccio, truffle salt, a crème fraîche sauce and a touch of 24K edible gold leaf, this omelette is perfectly dressed to impress. Add a big green salad dressed in my French Bistro Vinaigrette, a baguette, and my favorite cheese plate, and brace yourself for one swanky soirée!
Make This Recipe
Crème Fraîche Sauce:
¾ cup Crème Fraîche, at room temperature
2 Tbsp. Heavy Cream
4 Tbsp. Parmesan Cheese very finely grated (on a rasp or microplane)
¼ tsp. Fleur de Sel
¼ tsp. Black Pepper, freshly cracked
4 Tbsp. Truffle Salt, for garnish
1 c. Microgreens, divided, for garnish
4 oz. Summer Black Truffles Carpaccio, divided
Edible Gold Leaf – for garnish
8 Eggland’s Best Eggs, Extra Large, at room temperature
1 tsp. Sea Salt, divided
1 tsp. Black Pepper, divided, freshly cracked
Crème Fraîche Sauce:
- Place all of the ingredients into a small bowl and whisk together until smooth.
- Transfer it into a small pitcher or silver bowl with a spoon.
- Set aside.
Million Dollar Omelette:
- In a small bowl, beat 2 eggs, ¼ teaspoon of salt, and ¼ teaspoon of pepper until the yolks and whites are fully incorporated.
- Place a 10-inch nonstick frying pan over high heat. Allow the pan to get very hot, but not smoking.
- Add the truffle butter and swirl it around to evenly coat the bottom and sides of the pan.
- Once the butter is completely melted and the foam has started to subside, pour the eggs into the center of the butter (be careful to not let the butter turn brown).
- Allow the eggs to sit for just 5 – 10 seconds before you begin swirling the pan over the heat, until the edges just start to cook, and the center of the eggs begins to bubble. Continue the swirling motion for another 5 – 10 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself.
- The finished omelette will end up in the far lip of the pan.
- Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.
- Gently turn the pan upside down over the plate to drop the omelette into position.
- Repeat the same cooking process for the other three omelettes. As you plate each omelette, garnish with a sprinkling of truffle salt, microgreens, truffle carpaccio, and gold leaf.
- Serve with the Crème Fraîche Sauce on the side.
Entertaining Tip: If you really want to amp up the luxe factor, freshly shave black truffles onto each plate tableside—it makes for a very dramatic and luxurious experience and will fill the dining room with the intoxicating smell of fresh truffles!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More