Crab Omelette with Sauce Vierge

 

Our crab omelette with sauce vierge makes for a simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.

What you will need

4 eggs

2 egg yolks

30 gm crème fraîche

2 tbsp finely chopped chives

30 gm butter, coarsely chopped

150 gm cooked crab meat, drained

Micro-cress, to serve

  Sauce vierge

150 gm cherry tomatoes, finely chopped

Juice of ½ lemon

40 ml olive oil

2 tbsp basil, thinly sliced

½ tsp coriander seeds, toasted and crushed

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