in France

Lyoner Omelette

updated

Spread the love

Ingredients for 4 servings:

  • 4 large eggs, fresh and at room temperature
  • 1 tbsp crème fraîche
  • 3 m.-large onion(s), peeled and thinly sliced
  • 50 g clarified butter
  • 200 g sausage (Cervelatwurst), freshly cooked and sliced
  • some salt
  • some black pepper, ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Omelette à la Lyonnaise

Fry the onion slices in clarified butter over medium heat for 3-4 minutes. Meanwhile, lightly beat the eggs in a bowl with the crème fraîche, salt, and pepper. Pour the egg mixture over the onions. Let stand for 3 minutes over medium heat. Arrange the sausage slices on top, cover, and let stand for another 3 minutes over medium heat. Serve with a green salad and fresh baguette or pain de campagne.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ille's quick Saxon caraway meat

Nice Omelette