Potato Chip Omelette From “The Bear”

• servings: 1 Omlette

Ingredients

3 Large Pasture Raised Eggs

1 Small Bunch of Fresh Chives

1 1/2 Tablespoons of Cold Unsalted Butter

1 Box of Garlic and Herb Boursin, Room Temp in a Piping Bag

5-6 Ridged Sour Cream and Onion UTZ Potato Chips

Salt and Pepper

Directions

Wrap the chives in a tight bunch and then slice them as finely and thinly as possible.

Wrap the Boursin and get it into a piping bag or you can also use a ziplock bag.

Crumble up some of the Sour Cream and onion potato chips.

Crack the eggs into a mesh strainer over a medium bowl, and beat until the scrambled egg passes through the mesh and only the stringy bits remain in the strainer, then discard and season the eggs with salt.

Get an 8 inch nonstick pan on the stove and set to medium-high heat. Put in plenty of butter and have it melted and bubbling.

Pour eggs in the pan and with a rubber spatula, SHAKE the pan and STIR the eggs in a consistent motion until it’s no longer runny on the top. The idea here is that we are stirring the eggs while the heat is high to cook them and to form scrambled egg curds that cling to each other to form a sheet of scrambled eggs, not a layer of cooked eggs where the pan is touching and raw egg on top.

Once the eggs start tightening up and pulling away from the pan we can spread the egg out on the pan but when we tilt it, we don’t have raw egg running to the edges of the pan. That means out egg is set and will be nice and fluffy. It’s essentially a perfectly fluffy rolled scrambled egg. Now when we get to that point, where the top of the omelette isn’t that wet, but maybe still slightly runny, lower the heat and to make sure the omelette releases from the pan and when I do, I sneak a little more butter underneath to gloss it up.

When the top it set but still moist, pipe the Boursin cheese on one edge of the omelette (you are eventually going to roll this up like a burrito)

Then we can add in the fillings, in this case, the Boursin that we pipe closer to the handle, and perpendicular to it.

Flip that side of the egg over the cheese, then carefully start to roll the egg to the other side.

Once you get about half way, grab the handle with your palm facing up (like your holding a knife upside down) and then bang the pan handle with your other fist to push the unrolled side of the egg so that the flap almost hangs off the edge of the pan.

Then over to the plate, still holding the pan the same weird way, slide the omelette out of the pan while also rolling the egg out of the pan so that when it lands on the plate, it lands seam side down.

Finish with potato chips, chives, salt and pepper. Serve immediately