John Myers
Contents
show
Spicy Green-skinned Egg Omelette
The perfect spicy green-skinned egg omelette recipe with a picture and simple step-by-step instructions.
omelet
- 2 piece Green-Shelled araucana eggs, L, free range
- 2 tablespoon Cream 30% fat
- 2 tablespoon Sweet paprika
- 2 tablespoon Sea salt from the mill
- 2 tablespoon Black pepper from the mill
- 2 tablespoon Freshly ground chilli flakes
- 15 g Pecorino, freshly grated finely
- 2 tbsp Oil – sun + olive for frying
Asparagus filling
- 0,5 liter Boiling water
- 2 Splash Organic lemon juice
- 0,5 tsp Salt
- 10 g Butter
- 1 pinch Sugar
- 150 g 5 Spargelspitzen, grün, frisch
- 20 g Butter for frying the asparagus
- 20 g Sea salt from the mill
- 2 piece Tarragon stalks
garnish
- 1 disc Ciabatta
Green-shelled eggs from the araucana chicken
- Araucana chickens are an ancient breed of chicken whose origin is not exactly known. As early as the end of the 19th century, these chickens were occupied by American Indians (Araucans). Araucana eggs have a shell that is green / turquoise in color. It is often said that these green-shelled eggs are “cholesterol-free”. That is only partly true. The omelette can of course also be prepared just as tasty with normal eggs.
preparation
- Clever as I can be, I branched off 5 pieces of green asparagus tips that were cooked firm to the bite at lunchtime while preparing an asparagus soup. Otherwise, prepare the asparagus for about 10 minutes according to the list of ingredients. Rinse the tarragon, spin dry, pluck the leaves and cut them into small pieces. Grate fresh pecorina finely. Open the eggs in a suitable bowl, remove the hailstones and beat thoroughly with the ingredients in the order given. Preheat the oven to 200 ° C.
preparation
- Put the Ciabatta in the preheated oven and bake for about 10/15 minutes according to the instructions on the packet. Heat the butter in a small saucepan, sear the asparagus tips over a low heat and add the tarragon. Heat the oil moderately in a pan, add the egg mixture and fry for a few minutes until golden brown. Briefly put the pan in the oven with the ciabatta so that the top of the ometette also sets (still shiny). Place the asparagus tips in the middle of the omelette. Use a kitchen brush to brush the asparagus, omelette and ciabatta slice with the hot tarragon butter, fold the omelette and also coat the top with the tarragon butter.
Serving
- Arrange the omelette with the slice of ciabatta decoratively on a preheated dinner plate and enjoy.
Facebook Comments