• Caviar and lemon crème fraîche omelette

    Serves: 2
    Cooking Time: 20 mins


    • zest and juice of 1 small lemon
    • 100ml crème fraîche
    • salt and freshly ground black pepper, to taste
    • 6 large eggs
    • 15ml (1 tbsp) fresh cream
    • 15ml (1 tbsp) water
    • 10ml (2 tsp) butter
    • 30ml (2 tbsp) caviar
    • 30ml (2 tbsp) fresh chives, finely chopped



    In a bowl, mix together the lemon juice, zest and crème fraîche and season. Cover and refrigerate while preparing the eggs.


    In another bowl, beat the eggs, cream and water with a fork and season.


    Heat the butter in a non-stick frying pan over medium to high heat. When the butter foams, pour in the egg mixture. Once cooked to your liking, fold over and lift onto a serving plate.


    Using a small sharp knife, make a deep slit in the top of the omelette. Spoon in the lemon crème fraîche, top with the caviar and sprinkle with the chives. Serve immediately.