Ingredients:
Beat the eggs lightly in a bowl for an omelette batter. Season with salt and pepper. Melt the butter over low heat in a non-stick skillet. Add the eggs and cook for 2 minutes. Top with thin slices of the ¼ Reblochon and mountain ham. Cook for another 4-5 minutes to your preferred doneness. Fold in half and serve hot.
Note: Substitute Reblochon with Raclette cheese slices if desired.
Ingredients:
Quickly rinse the chanterelles and trim earthy stems. Chop roughly by size. Sauté in a pan with butter and oil until browned. Season with salt and pepper, and cook for 10 minutes. Beat eggs lightly and pour over the mushrooms. Cook gently for 5-7 minutes to desired texture. Sprinkle with chervil and serve.
Ingredients:
Beat eggs lightly in a bowl. Melt butter over low heat in a non-stick skillet. Add eggs and cook for 2 minutes. Mix in jam and blueberries, then sprinkle with sugar. Cook 4-5 more minutes to preference. Fold in half, serve immediately with fresh cream.
Tip: Frozen blueberries work perfectly.
