The Bear Omelet

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• Step 1

  Place a fine-mesh sieve over a small bowl. Crack eggs into the sieve, then whisk with a fork until all the egg has strained through. (Straining through a fine-mesh sieve is optional)

  • 3 eggs, large (150 g)
• Step 2

  (Optional) Prepare the Boursin cheese by transferring it to a pastry bag or a zip-top bag and cutting a ½-inch hole off the tip end or corner of the zip-top bag.

  • 2 tbsp boursin cheese (30 g)
• Step 3

  Heat butter in a nonstick skillet over medium-low heat until melted. Pour in the whisked eggs and very lightly scramble. Let the eggs cook until they are almost entirely set.

  • 2 tbsp butter (28 g)
    (salted)
  • 3 eggs, large (150 g)
• Step 4

  Pipe two lines of the Boursin cheese down the middle of the omelet from one end to the other. Gently fold one edge of the omelet around the cheese and then continue rolling until it completely wraps around. (Alternatively, you can simply place the cheese on the center of the omelet)

  • 2 tbsp boursin cheese (30 g)
• Step 5

  Spread some additional butter over the warm omelet and garnish with freshly sliced chives and crushed potato chips.

  • 2 tbsp butter (28 g)
    (salted)
  • chive, thinly sliced (5 g)
  • potato chip, gently crushed (30 g)