Omelette with Gruyère and caviar

Cheese and eggs are the perfect marriage, with caviar adding the crowning touch here. Omelettes, like soufflés, need to be eaten as soon as they are cooked. I prefer a soft-set, almost runny (baveuse), omelette.

SERVES 2

6 medium eggs, at room temperature

20g clarified butter or grapeseed oil

80g semi-dry, slightly aged, goat’s cheese, coarsely grated

50ml double cream

60g Gruyère (aged for 6–12 months), finely grated

50g very fresh Sevruga or Beluga caviar, well chilled

Sea salt and freshly ground pepper

Preheat the grill to high.

In a bowl, beat the eggs lightly with a fork, season sparingly with salt and add a generous grinding of pepper.

Place a 20cm heavy-based frying pan, preferably non-stick, over a high heat. When it is very hot, add the clarified butter or oil, then after 5 seconds pour in the beaten eggs. Cook, without stirring, for 5–10 seconds, to allow them enough time to set just very lightly on the bottom.

Now, using the side of a fork, bring the set edges of the egg towards the middle and stir constantly, lightly shaking the pan with your other hand, until the eggs are cooked to your liking: about 1 minute for quite runny; 1 minute, 20 seconds for medium (à point); and 2 minutes for well done.

Sprinkle the grated goat’s cheese over the surface of the omelette. Now, with a sharp flick of the wrist towards you and with the pan at a slight tilt away from you, begin to roll the omelette over itself into a fold, then finish the folding by rolling it out neatly onto a warmed flameproof serving plate.

Immediately mix the cream and Gruyère together, add a generous grinding of pepper then spoon the mixture over the just-cooked omelette. Place under the grill for 20–30 seconds until it has taken on a nice golden colour.

Bring the omelette to the table and shape 2 quenelles from the caviar using 2 large spoons. Place on top of the omelette at an angle and wait for your guest’s accolade.