I love eggs. I eat them on the daily in simple scrambles, fancy poaches and omelettes... lots and lots of omelettes. Eggs are such a basic pleasure that it’s a shame we limit them to breakfast here in America. For the rest of the world, eggs are a common lunch and even a staple for supper.
One of my favorite lunch or dinner egg dishes is the famous La Mére Poulard Omelette found on the magical island of Mont-Saint-Michel. Created by Annette Poulard in 1873 to quickly serve visitors to the island between the changing tides, the Mére Poulard Omelette is still made in the same spot using the same recipe and technique this enterprising businesswoman developed over a century ago. Beaten in copper bowls to ethereal fluffiness then cooked over an open wood fire, the omelettes are served with filings on the side to showcase the richness of the local eggs and butter.
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La Mére Poulard Omelette
Scroll to the end of this post for a printable version of this recipe
4 eggs
1 Tablespoon creme fraiche or sour cream
1 teaspoon salt
1 teaspoon white pepper
2 Tablespoons butter
Separate two egg whites into one bowl. Place yolks and remaining two eggs in a separate bowl.
Beat egg whites to soft peaks.
Beat remaining eggs for 5 minutes until very foamy, adding salt, pepper and creme fraiche or sour cream. You can also use a hand mixer or throw them in a blender to cut down on the time (and the arm workout).
Fold egg whites and whole eggs together mixing gently to eliminate lumps.
Heat a small non-stick pan on medium heat and add butter.
Once butter is foamy, pour egg mixture into pan. Cook on low for 5 minutes. Eggs will grow puffy but remain loose and foamy on top. Serve with sautéed vegetables, lardons and mushrooms, potatoes or a fresh green salad on the side.
If you love eggs as much as I do, we’ve got a great new class and a fabulous promotion to help you take your egg game to new heights!
Our Culinary Concepts Classes focus on one ingredient in all its gustatory glory, teaching you new techniques to elevate old standards. Come whip up the perfect eggs at Culinary Concepts: Egg Cookery on February 16th at the Merchandise Mart.
January is Cookware Month at The Chopping Block with 20% off all cookware, including the non-stick pan I used to make this omelette. Join us at Lincoln Square on January 19th and the Merchandise Mart on January 31st for free samples and demonstrations of our wide range of cookware.
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La Mére Poulard Omelette
Ingredients:
- 4 eggs
- 1 Tablespoon creme fraiche or sour cream
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 Tablespoons butter
Instructions:
- Separate two egg whites into one bowl. Place yolks and remaining two eggs in a separate bowl.
- Beat egg whites to soft peaks.
- Beat remaining eggs for 5 minutes until very foamy, adding salt, pepper and creme fraiche or sour cream. You can also use a hand mixer or throw them in a blender to cut down on the time (and the arm workout).
- Fold egg whites and whole eggs together mixing gently to eliminate lumps.
- Heat a small non-stick pan on medium heat and add butter.
- Once butter is foamy, pour egg mixture into pan. Cook on low for 5 minutes. Eggs will grow puffy but remain loose and foamy on top. Serve with sautéed vegetables, lardons and mushrooms, potatoes or a fresh green salad on the side.
