Lyon Omelette

Summary

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

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Instructions

1. Glaze the onion slices in clarified butter over a medium flame for 3 - 4 minutes.
2. Meanwhile, lightly beat the eggs in a bowl with the crème fraîche, salt and pepper. Pour the egg mixture over the onions.
3. 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.
4. Serve with a green salad and fresh baguette or pain de campagne.