• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Creme frâiche

  2. 1 tablespoon 15ml Fresh lemon juice - plus

  3. 1 teaspoon 5ml Fresh lemon juice

  4. 1 1/2 teaspoons 7 1/2ml Minced fresh tarragon

  5. 8 teaspoons 40ml Eggs (large)

  6. 2 teaspoons 10ml Herbes de Provence

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  9. 8 oz 227g Jumbo lump crabmeat - picked over for cartilage

  10. 1 teaspoon 5ml Minced fresh parsley

  11. 2 tablespoons 30ml Unsalted butter

  12. 3 Artichoke hearts - trimmed and thinly sliced

  13. 8 oz 227g Saint Andre cheese - rind removed, And sliced thinly

  14. 2 oz 56g Sevruga or osetra caviar

  15. 8 Toasted brioche

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 degrees. In a small bowl whisk together the crème frEiche with 1 tablespoon of the lemon juice, 1/2 teaspoon of the tarragon, and a pinch of salt. Set aside.

  2. In a bowl or large measuring cup, beat the eggs with the herbes de Provence, 1/2 teaspoon of salt and pepper. In a small bowl, combine the crabmeat with 1 teaspoon of the lemon juice, 1 teaspoon of the tarragon, the parsley, and a pinch of salt.

  3. In a small skillet, melt 1 1/2 teaspoons of the butter over medium-high heat. Add 1/4 of the eggs (about 1/2 cup) to the skillet, and tilt the pan to completely coat the bottom of the pan. Cook until the eggs are just barely set in the center and the bottom is lightly golden brown, about 2 minutes.

  4. Arrange a layer of artichoke heart slices down the center of the omelet, topped by the sliced cheese and crabmeat. With a rubber spatula, fold the omelet over the filling and gently slide onto a serving plate. Place the plate in the warmed oven while making omelets with the remaining ingredients.

  5. Drizzle 1/4 cup of the lemon crème frEiche over each omelet and top each with 1/2 ounce of caviar. Serve immediately with toasted brioche.


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