Truffle and crayfish omelette
This truffle and crayfish omelette is inspired by the French tradition of dishes ‘à la diplomat’ where richness and luxury are the order of the day. It is a sensational way to start any day of celebrations. Served with a single rose, freshly pressed juice and coffee as breakfast in bed or as the centrepiece to your fabulous brunch, it is guaranteed to impress!
What You Need
For the filling:
25g Crayfish tails (chopped)
10g fresh black truffles (chopped)
3 tablespoons bechamel sauce
For the omelette:
6 medium eggs
Salt and pepper to taste
For the topping:
200ml béchamel sauce
100ml double cream
60g Gruyère cheese
What you do
1. Mix the black truffles, crayfish tails and bechamel sauce together.
2. Whisk 3 of the eggs and make an omelette adding salt and pepper to your tastes. Putting the first omelette aside, repeat to make another omelette.
3.Pplace the first omelette in an oven-proof dish and spread the truffle and crayfish mixture over. Cover with the second omelette.
4. Mix the rest of the bechemel sauce with the double cream and pour over the layered omelettes.
5. Sprinkle over the Gruyère and a little melted butter and place in a preheated oven at 240°C until browned.
Serve immediately.
Serves 2-4
i became hungry when i saw this..this seems quite tasty.