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One of my favorite new shows is The Bear on Hulu. If you’ve never seen it, it’s amazing. Especially if you’ve ever worked in a busy restaurant trying to make its place in an overcrowded industry.
I’m not going to get into a long synopsis (watch it!) but for a quick summary, the main character, Carmy, is a world-renowned chef who comes home to Chicago to run his deceased brother’s restaurant. Through two seasons, Carmy tries to turn the old sandwich shop into a spectacular Michelin-star restaurant. It’s filled with drama, emotions run high, and there’s a lot of conflict as the staff try to come together to fulfill his dream, which eventually becomes their dream.
There’s obviously a lot of cooking in the show, but one scene stands out. In this mesmerizing scene, Sydney (the sous chef) makes something to eat for one of the non-chef staff members.
She decides on a French omelet but adds a few twists that turn it into something extra special.
Now I don’t eat eggs, but my husband does, and as soon as we watched the episode, he insisted that I make him this dish.
This is not a quick omelet recipe that you’re going to make on a busy weekday morning before rushing out the door to work. It involves straining eggs, a piping bag (!), and sliced chives on top. Not to mention the slow cooking process on low heat that keeps the eggs from browning.
I made one shortcut that happened entirely by coincidence. Instead of using a piping bag to pipe Boursin cheese into the omelet before rolling, I happened to have Boursin bites
, which I bought for something else entirely. These little cubes of soft cheese were easy to line across the omelet with no change in flavor.
Of course, the “secret” ingredient to this omelet is a sprinkling of crushed potato chips on top along with the chives after plating.
Is it worth the effort? My husband sure thinks so.
- 3 eggs
- 2 tablespoons butter
- 2 ounces Boursin cheese softened
- Chopped chives
- Crushed potato chips
Put a strainer over a bowl and crack the eggs into it. Using a fork or spatula, whisk the eggs in the sieve, pushing them down into the bowl while you do it. While waiting for the eggs to strain, put the softened cheese in a piping bag.
Once the eggs are strained, whisk well. Melt half the butter in a nonstick skillet over medium low heat. Add the eggs and swirl around the pan. Using a spatula, lightly whisk the eggs in the pan. Cook until top is set and turn off heat.
Pipe the cheese in a line down the middle of the omelet. Carefully fold the eggs over into a cylinder and slide onto a plate. Put the rest of the butter on top and sprinkle the potato chips and chives on top.
Calories: 624kcalCarbohydrates: 3gProtein: 21gFat: 59gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 610mgSodium: 719mgPotassium: 189mgSugar: 2gVitamin A: 1999IUCalcium: 120mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.