Sally Clarke’s signature open omelette with goat’s cheese and herbs is a phenomenal way to start the day
Perhaps one of the most classic omelettes in the French repertoire is the omelette aux fines herbes, a dish often given to young recruits in professional kitchens to test their technique and skill.
There’s no pressure here though, as this deliciously simple method leaves the two-portion omelette open, without the egg being folded into a soft pillowy mound, which many find tricky.
80g fresh goat’s cheese
4 large free-range or organic eggs
1 tbsp chives, finely chopped
Soft herbs, such as parsley, chervil and dill, roughly chopped
1. Turn on the grill to the highest setting while you begin preparing the ingredients.
2. Slice the goat’s cheese finely or, if it’s easier, crumble into small lumps. Whisk the eggs, milk, sea salt, freshly ground pepper and chives until very frothy. Heat the butter until sizzling in a small non-stick frying pan.
3. Pour the eggs into the hot butter and stir gently while the edges start to set — this should take approximately 30-60 seconds.
4. Scatter with the goat’s cheese then immediately place the pan under the hot grill. The omelette will puff up around the edges and within a minute or two, it will be set.
5. Slide the omelette gently on to a warm serving plate and sprinkle with the roughly chopped herbs. Serve with slices of toast or soft bread and butter.