Omelette à la Jurassienne

Ingredients

• eggs
• 1 pinch chives, minced
• 1 pinch chervil, minced
• 25 grams small lardons (cured pork belly), pre-rendered in a skillet
• 1 spoonful sorrel, chopped and melted in butter

Instructions

1. Add the minced chives and chervil to the beaten eggs. Heat the rendered fat from the pre-cooked lardons in a skillet over moderate heat. Pour the egg mixture over the lardons and cook until the omelette is nearly set. Just before rolling, fill it with a spoonful of sorrel that has been chopped and melted in butter (monté au beurre). Roll and serve.