Lorraine Omelet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 6 eggs
- 30 grams lean bacon (lard maigre)
- 25 grams fresh Gruyère cheese
- 1 pinch chives (ciboulette)
- 1 tablespoon thick cream (crème épaissée)
Instructions
- Add to the eggs the blanched and grilled lean bacon (lard maigre), divided into 6 small rectangles, the fresh Gruyère cheese cut into very thin shavings, a pinch of minced chives, and a tablespoon of thick cream. Make the omelet as usual.