Lyon Omelette
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large egg (s), very fresh and room temperature
- 1 tablespoon crème fraîche
- 3 onion (s), peeled and thinly sliced
- 50 g clarified butter
- 200 g sausae (Cervelatwurst), freshly pre-cooked and cut into slices
- a bit salt
- some black pepper, ground
Print Recipe
Pin Recipe Instructions
- Glaze the onion slices in clarified butter over a medium flame 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 it stand for 3 minutes if the flame is not too high. Spread the sausage slices over the top and cover and let stand for another 3 minutes at a low flame.
- Serve with a green salad and fresh baguette or pain de campagne.
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