French Rolled Omelette
Boursin Cheese, Caviar
Bonjour! Happy Bastille Day! July 14th is the day when the French celebrate the birth of the French Republic, liberté, égalité, fraternité, and it is the anniversary of the storming of the Bastille prison in 1789 – a turning point for the success of the French Revolution.
Fête nationale is a national holiday throughout France, and we’re joining the celebration with a French Rolled Omelette filled with French cheese and topped with caviar!
Divine custardy soft-set eggs envelop the creamy shallot & chive soft cheese. The omelette is topped with plenty crunchy-salty caviar and chopped chives, adorned with ruffled edible flowers. It is a simple French masterpiece. Bon appétit!
The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.
French Rolled Omelette Recipe
Ingredients:
- 3 large eggs
- cream
- fine sea salt
- 2 T. butter
- 2 T. boursin cheese
- fresh ground pepper
- finely chopped chives
- caviar
- edible flowers
Method:
Beat eggs with a splash of cream and salt to taste. Melt butter in a rolled omelette pan over medium heat until foaming, but not brown. Lower heat, add eggs, then tip the pan to spread the eggs over the entire pan. When eggs are three-quarters set, sprinkle crumbled cheese on top. Add a grind of black pepper. Continue to cook until barely set, taking care not to brown the bottom.
To Plate:
Using a rubber spatula, roll the cooked eggs into a cylinder onto a plate.
Let cool slightly on the plate then top with chopped chives, a few scoops of caviar and edible flowers. Serve with a mixed lettuce & herb salad.
Notes:
Caviar can be expensive, inexpensive, or even vegan. This was very affordable black lumpfish roe.
We love all Boursin cheese varieties, but for this omelette, I prefer the Shallot & Chive style over the Garlic & Fine Herbs version as the garlic tends to overpower the caviar.
The dusty pink edible flowers here are the Stock flower (Matthiola incana).
Black pepper is ground in the inside so no black specks appear on the outside of the omelette.
