Ingredients
- 4 medium Swiss brown mushrooms.
- 50 g unsalted butter, plus extra for cooking.
- salt and freshly ground black pepper, to taste.
- 4 sprigs thyme.
- 3 free-range eggs.
- 1 tablespoon pouring cream.
- 2 tablespoons mascarpone.
- flat-leaf parsley, roughly chopped.
- toasted wholegrain bread, optional, to serve.
Directions
- Preheat the oven to 200°C / 400°F. Lay the mushrooms on baking tray, stem-sides up, then spread one-quarter of the butter evenly over each. Season to taste with salt and pepper, top each mushroom with 1 sprig thyme and bake for 10 minutes.
Crack eggs into bowl and stir lightly, so the yolks and whites break up a little. Swirl in cream and season with salt and pepper. Heat a small frying pan over medium heat and add a knob of butter. Once the butter has melted, increase the heat to medium–high and pour in eggs, distributing the mixture evenly. Drag a spatula or fork through from the sides of the pan to the middle, then cook until most of mixture is set, but still a little runny. Remove from heat.
Add mascarpone to centre of omelette, then tilt pan and gently fold omelette in half. The egg mixture will continue to cook. Loosen the base of the omelette with a spatula, then slide onto a warm plate and scatter with parsley. Serve with the baked mushrooms and wholegrain toast to the side.
Maggie Beer's perfect omelette recipe.
Ingredients
- 4 medium Swiss brown mushrooms.
- 50 g unsalted butter, plus extra for cooking.
- salt and freshly ground black pepper, to taste.
- 4 sprigs thyme.
- 3 free-range eggs.
- 1 tablespoon pouring cream.
- 2 tablespoons mascarpone.
- flat-leaf parsley, roughly chopped.
- toasted wholegrain bread, optional, to serve.
Directions
- Preheat the oven to 200°C / 400°F. Lay the mushrooms on baking tray, stem-sides up, then spread one-quarter of the butter evenly over each. Season to taste with salt and pepper, top each mushroom with 1 sprig thyme and bake for 10 minutes.
Crack eggs into bowl and stir lightly, so the yolks and whites break up a little. Swirl in cream and season with salt and pepper. Heat a small frying pan over medium heat and add a knob of butter. Once the butter has melted, increase the heat to medium–high and pour in eggs, distributing the mixture evenly. Drag a spatula or fork through from the sides of the pan to the middle, then cook until most of mixture is set, but still a little runny. Remove from heat.
Add mascarpone to centre of omelette, then tilt pan and gently fold omelette in half. The egg mixture will continue to cook. Loosen the base of the omelette with a spatula, then slide onto a warm plate and scatter with parsley. Serve with the baked mushrooms and wholegrain toast to the side.