Savory Egg Cream on Toast

Savory Egg Cream on Toast

Ingredient (for 4 )

-4 eggs, yolks separated from whites,
whiles stiffly beaten

-30 g butter

-15g flour

-15 cl double cream

- 8cl milk

salt and pepper

cayenne pepper

-1 tsp chopped mixed parsley, tarragon and chervil

-4 slices bread, toasted

Step by step

1. Melt the butter in a saucepan, add the flour and let it cook a
little. Stir in the cream and milk and simmer, stirring constantly, until the mixture thickens-about 10 minutes taking care that it does not burn or curdle.
2. Mix the egg yolks with the sauce, and season it with salt,
pepper and cayenne. Fold in the egg whites with the herbs.
3. Put the mixture on to the slices of toast, heaping it up; smooth
over with the blade of a knife. Put into an oven preheated to
220 o C (425 o F ) until of a golden color-about 10 minutes--dish up, and serve quickly.

Source : C.HERMANSENN
HOWTO COOK F,C'GS AND OMELE"TS IN 3OO DIFFERENT WAYS

Swiss Chard Omelette

Swiss Chard Omelette
As a variation, you may add a few spinach leaves to the chard.

Ingredient (for 4)
- 8 eggs, beaten
-About l0 Swiss chard leaves
- 40 g butter
- ½ garlic clove
- 60g Gruyere cheese, gratedsalt and pepper

Step by step
1. Heat 15 g (1/2 oz) of the butter and gently cook the chard leavesin it for 10 minutes. Roughly chop them with the garlic.
2. Add the cheese, salt and pepper to the leaves, and mix this with theeggs.
3. Melt the remaining butter in a frying pan, pour in theegg mixture, and cook the omelet for about 5 minutes oruntil it has set but is still creamy in the middle.
4. Fold the omelets as you slide it from the pan.

BENOITMASCARELLILATABLE EN Provence ET SIJR LA COTE D'AZUR

Cannes Omelette

Cannes Omelette
Ingredient (for 2 )
- 4 eggs
-160 g onion, finely sliced
-5 tbsp olive oil
- 800 g Swiss chord leaves, ribs removed, coarsely chopped
thyme flowers or dried thyme
-1 tbsp chopped parsley
- 2 tbsp grated Parmesan cheese
- 6 basil leaves, chopped (optional)
garlic clove, crushed
salt and pepper
-1 tbsp fresh breadcrumbs

Step by step
1. Put the onion in a 2 liter saucepanwith2 tablespoonsof the oil.
2. Cook for about 5 minutes or until the onion istransparent.
3. Add the chard and cook for about 20 minutesmore, so that the water contained in the chard evaporatescompletely.
4. Drain the onion and chard on absorbent paper.Beat the eggs with a pinch of thyme flowers or dried thyme,the parsley, grated Parmesan, chopped basil if used, and thegarlic.
5. Season with salt and pepper. Add the onion and chard,and mix thoroughly.
6. Heat the remaining oil in a 20 cm (8 inch) frying pan over amedium heat. Pour in the egg mixture. Stir with a fork, thencook over a low heat, without stirring, until the omelette isset.
7. Sprinkle with the breadcrumbs.
8. Put the plate upside down over the pan, turn the pan and plate together so that theomelette falls out on to the plate, and slide the omelette backinto the pan.
9. Cook for 2 to 3 minutes more. Reverse theomelette on to the plate again, and serve.

Source : Roger Verge Cuisine of the sun

Lyons Onion Omelette

Lyons Onion Omelette

Ingredient (for 4 )
- 8 eggs, beaten with 4 tbsp water
- 2 onions, finely sliced
- 2 tbsp chopped parsley- 45 g buttersalt and pepper
-4 tbsp vinegar

Step by step
1. Heat the butter in a large omelette pan on a low heat and in itbrown the onions, mixed with the parsley.
2. Season them with salt and pepper, then pour the eggs over the onion mixtureand cook the omelette until the underneath is brown and thetop almost set.
3. Turn it like a pancake, cook for another minute, and transfer it to a warm serving dish.
4. Add the vinegar to the hot pan, bring it quickly to the boil,and sprinkle it over the omelette just before serving.

Source : FELIX BENOIT AND HENRY CLOS JOUVELA CUISINE LYONNAISE

Parsley and Anchovy Omelefte

Parsley and Anchovy Omelefte

Ingredient (for 2 )
- 4 eggs, beaten
- 2 tbsp chopped parsley- 1 anchovy, choppedsalt and pepper
- 15 g butter
-2 tbsp oil

Step by step
1. Season the eggs with salt and pepper, and mix in the parsleyand anchovy.
2. Heat the butter and oil in a frying pan and, when hot, pour in the eggs.
3. When the eggs are set, tilt the pan and fold the omelette by letting it roll forward.
4. It should still be creamy in the centre.

Source : CHARLES DURANDLE CUISINIER DURAND

Asparagus Omelette

Asparagus Omelette

Ingredient (for 4 )
- 8 eggs, beaten - 300 g asparagus, trimmed and cut into pea-sized pieces
- 100 g butter
-1 tbsp flour
salt and pepper
-1 tbsp chopped parsley
-2or3 chopped Welsh or spring onions
-15 cl double cream

Step by step
1.Heat half the butter and stir in the flour.
2 Add the asparagus ,salt, pepper, parsley and the Welsh or spring onions.
3. Cook gently for about 10 minutes or until the asparagus is tender but still firm, then stir in the cream, bring to the boil and remove from the heat.
4. Heat the remaining butter in a frying pan. Mix the eggswell into the asparagus.
5. Pour the mixture into the frying panand cook it for about 3 to 4 minutes, until brown on the bottom
6. Reverse it on to a warmed plate for serving, or place under aGrill for a minute or two if desired to set the top before serve

Source : L'ESCOLE PARFAITE DES OFFICIERSI DE BOUCI{E

Spinach Omelette

Spinach Omelefie

Ingredient (for 4 )
- 8 eggs, beaten
- 60 g Swiss chard leaves, chopped
- 60g spinach, chopped
- 6 tbsp olive oil
-30 g Parmesan cheese, grated
-1 tbsp chopped parsley
-1 tbsp chopped basil
-1 tbsp garlic cloves, chopped

Step by step
1.Cook the chard and spinach in half the olive oil until the oilscompletely absorbed.

2. Cool the mixture slightly, and add it tothe eggs with the cheese, parsley, basil and garlic.

3. Heat the remaining oil in a 20 cm (8 inch) frying pan thatwill make an omelette two fingers thick.

4. Pour in the beaten egg mixture and cook over a medium heat for 10 minutes oruntil the omelette is set.

Source : c. CHonot-BulierVIEILIES RECETIES DE Cuisine PROVENCALE