Soufflé omelettes

Fairlady
2 servings
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Eggs

By Food24 November 03 2009
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Ingredients (5)

6.00 eggs — jumbo, separated
30.00 ml fresh herbs — chopped
30.00 ml butter
potato — cubes, roasted
fresh sage
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Method:

Preheat grill.
Beat egg yolks in a bowl, then stir in chopped herbs. Whisk egg whites until stiff peaks form, then fold into egg yolks.
Heat 15 ml (1 tbsp) butter in a 20 cm diameter frying pan. Pour in half the egg mixture, smoothing surface with a spatula. Cook over low heat, shaking pan occasionally, until set underneath.
Place pan under grill until top browns slightly.
Make second omelette in same way.
Top each omelette with roast potato cubes and garnish with deep fried sage leaves (see Cook’s notes).
Serve immediately.



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