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
Lyon Omelette
Lyon Omelette

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.

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