The unexpected discovery of fresh chervil at the chilled section of S&R a couple of weeks ago was a real thrill. But what to do with the chervil? First up, a simple omelette. I don’t make omelettes often and they are one of those simple dishes that incredibly hard to get just right… you probably need to make a few hundred of them to do them decently.
I cracked three eggs into a small bowl and beat them lightly with a fork and seasoned with some salt. Into a non-stick pan, I added a knob of butter and when it was melted, added the eggs. Next I put a few tablespoons of chopped leftover gravlax and some chopped chervil and chives. I added a bit of freshly ground pepper and agitated the eggs a bit.
Before the “exterior” of the omelette started to brown, I carefully flipped the omelette and served it with some toast on the side. I like my omelettes “runny” so I was pretty pleased. But real pros would say this was a “fail”… :)