Perfect Omelette with Baked Mushrooms
An omelette pan is very much like a treasured pancake pan , used for one purpose only and generally wiped clean after use, but never washed to preserve the surface of the pan and not create any rust spots that would make the omelette stick to the pan.
Serves 1
Ingredients
3 large free range Eggs
1 tbsp Cream
1 know of Butter
2 tbsp Mascarpone
Sea salt and freshly ground black pepper
4 small open Swiss brown mushrooms
50g Butter
4 sprigs Thyme
Piece of heavy Grainy bread, toasted
Method
Pre-heat the oven to 180°C. Lie the mushrooms on a tray, open side up, and dob butter on top. Season with sea salt and freshly ground black pepper and add sprigs of thyme on top. Cook for 10 minutes. Spread the 50g of butter over the 4 mushrooms and cook for 10 minutes.
Crack the eggs into a bowl and stir very lightly so that the yolk and the white are still showing separately. Swirl in the cream, a pinch of sea salt and pepper. Heat the pan before adding the knob of butter and once it has melted to a sizzle (100°C) turn the heat up a little and pour in the eggs. Tip the pan to distribute the egg mixture. Drag a fork through from the sides to the middle to pull the eggs away from the sides of the pan and cook until the majority of the white is set, but the mix still looks runny. Turn the temperature off.
Add the mascarpone across the centre. Tilt the pan and gently fold the omelette in half over the mascarpone, the egg will continue to cook. Loosen the base of the omelette and slide onto a warmed plate to serve. Serve with the baked mushrooms on grainy toast, garnished with parsley.