Truffle Omelet with Fine Fresh Herbs and a Sour Cream Port Filling

From My Carolina Kitchen

3 tablespoons unsalted butter

1 truffle (about 1 ounce), coarsely chopped

1 tablespoon sour cream

1 tablespoon port wine or Madeira

5 large eggs

Sea salt and freshly ground black pepper

1 teaspoon each fine fresh herbs, such as flat-leaf parsley, thyme leaves, and chives

1 tablespoon cream or water

Dash of hot sauce such as Tabasco

Few chives for garnish

Slices of toasted French baguette, buttered for serving

Two or three days before you prepare the recipe, place the eggs in a jar along with the truffle and store in the refrigerator in order for the smell of the truffle to go into the eggs.

For the filling, melt 1 tablespoon butter in a small saucepan over low heat. Add chopped truffle, sour cream and port. Stir to combine. Set aside and keep warm.

For the omelet, heat remaining 2 tablespoons butter in a non-stick sauté pan (we used an 8” pan) over low heat. In a medium bowl, whisk eggs together with a pinch of sea salt and freshly ground pepper, the fine fresh herbs, cream and hot sauce. When the sauté pan is well heated, pour in eggs. As the omelet cooks, tip skillet to incorporate some of the runny parts with more cooked parts until there are some curds swimming in the eggs.

Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.

Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.

Lightly press down on omelet with the spatula to seal omelet together. Do not press hard. You do not want to flatten the cures. Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet and let the curved edge of the omelet slide onto the plate. Cut in half and serve immediately with slices of buttered baguette.

Adapted from A Pig in Provence, by Georgeanne Brennan and a Martha Stewart video – serves 2 – advance preparation required

This recipe is brought to you by My Carolina Kitchen.