Open-Faced Omelet with Smoked Salmon & Crème Fraîche
A nostalgic favorite, this omelet reminds us of an old-school New York bagel and lox, minus the bagel. Enjoy this satisfying breakfast on its own or with a toasty piece of bread on the side. And for an extra taste of NYC, serve this omelet piled up on a lightly toasted bagel.
Ingredients
- 8 eggs
- Kosher salt and black pepper
- 1 Tbs. olive oil
- 1/2 cup (4 oz./125 g) crème fraîche
- 4 oz. (125 g) smoked salmon
- 1 Tbs. minced chives
- 1 Tbs. minced dill
Directions
In a large bowl, whisk the eggs together with 1 1/2 tsp. of kosher salt and a few generous grinds of black pepper.
In a medium nonstick skillet (10-inch) over medium heat, warm the olive oil and add the eggs. Cook the eggs, lifting the pan every 10 seconds or so, shifting the cooked eggs towards the center of the pan. Use a rubber spatula to guide any loose, uncooked eggs in the center towards the edge of the pan. Cook until the eggs are mostly set, but the surface is still slightly runny, about 4 minutes total.
Remove the pan from the heat and artfully arrange the salmon on the eggs. Add a large dollop of crème fraîche and sprinkle with herbs. Add a few generous grinds of cracked black pepper and serve immediately. Serves 2.
Belle English, Williams Sonoma Test Kitchen Director