1 large egg, beaten until smooth with a tablespoon water
1 Tbsp Creme fraiche or sour cream
1 tsp chopped fresh fines herbes- (Equal parts: Tarragon, Parsley, Chives, Chervil-slice the
chives individually, chop the other herbs together, then mix all when finished)
1.5 ounces fresh chanterelles, preferably in small buttons (a generous handful if you don’t
have a digital scale)
Salt and pepper to taste
1 tbsp grapeseed oil, or other searing oil like vegetable, or canola
1 tbsp unsalted butter
Fresh greens and flowers, optional, dressed lightly with lemon, olive oil, and a pinch of salt
If the chanterelles are dirty, brush them, then swish in cold water quickly, and dry on a towel.
Very clean chanterelles may simply be brushed without washing.
Whisk the eggs, chopped herbs, and sour cream or crème fraiche.
Heat the oil in a small cast iron skillet or a small teflon pan. (I used a small six inch cast iron
with 2 inch sides). When the oil is hot and just begins to smoke, add the drained and
completely dry chanterelles to the pan, cooking in the oil until they are lightly caramelized
and golden, about 2-3 minutes.
Season the chanterelles to taste with salt and pepper, then add the butter and melt.
Add the egg mixture to the pan, let this cook for 30 seconds, stirring occasionally to form
soft curds which should only lightly envelop the chanterelles, keeping them visible and not
hidden under egg.
When the egg mixture begins to coagulate, then turn the heat off of the pan and allow the
eggs to set with the residual heat of the pan.
Finish the omelet by seasoning with a touch of fine salt like kosher or flaked salt and serve
immediately, topped with the fresh greens if using.