EN DE FR ES PT IT
Omelette aux Fines Herbes with Crème Fraîche, Chives & Petite Salade de Cresson
Recipe

Omelette aux Fines Herbes with Crème Fraîche, Chives & Petite Salade de Cresson

Breakfast • France

Silky, barely set omelettes scented with fines herbes and topped with cool crème fraîche and chives, alongside a simple watercress salad dressed with Dijon and lemon.

Why smarter

Uses gentle heat and minimal fat to achieve a creamy interior without overcooking; the herb-and-cress pairing brings brightness and aroma so the dish feels luxurious with simple, high-quality ingredients.

Chef tip

Warm the plates and keep the omelette slightly underdone in the pan—carryover heat will finish it to a custardy texture. Add delicate herbs off the heat to preserve their perfume.

Soft line

Elegant enough for a bistro-style breakfast, yet quick to prepare in under 20 minutes.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 8 large eggs 8.000 large eggs
2 60 g crème fraîche, plus extra to serve (optional) 60.000 g crème fraîche Use full-fat for best texture
3 2 tbsp finely chopped chives, plus extra to finish 2.000 tbsp chives
4 1 tbsp finely chopped flat-leaf parsley 1.000 tbsp flat-leaf parsley
5 1 tbsp finely chopped tarragon 1.000 tbsp tarragon
6 1 tbsp finely chopped chervil (or extra parsley if unavailable) 1.000 tbsp chervil Optional but classic for fines herbes
7 1/2 tsp fine sea salt, divided 0.500 tsp fine sea salt
8 1/4 tsp freshly ground black pepper, plus more to taste 0.250 tsp black pepper
9 20 g unsalted butter, divided 20.000 g unsalted butter For the pan
10 80 g watercress, thick stems removed 80.000 g watercress
11 2 tsp Dijon mustard 2.000 tsp Dijon mustard
12 1 tbsp fresh lemon juice 1.000 tbsp lemon juice
13 2 tbsp extra-virgin olive oil 2.000 tbsp extra-virgin olive oil
14 1 small shallot, very finely minced (optional) 1.000 small shallot Adds a refined bite to the salad

Method

  1. Set 4 plates in a low oven (about 90°C) to warm. Prepare the salad dressing: in a bowl whisk Dijon mustard with lemon juice, a pinch of salt and pepper, then slowly whisk in the olive oil until glossy. Stir in the minced shallot if using.
  2. In a bowl, crack in the eggs. Add 1/3 of the chopped chives, the parsley, tarragon and chervil. Season with most of the salt and pepper. Beat just until the yolks and whites are fully blended (avoid making it overly frothy).
  3. Stir 60 g crème fraîche into the eggs until just combined. This softens the set and gives a subtly tangy, bistro-style richness.
  4. Cook the omelettes one at a time for best texture. Heat a nonstick or well-seasoned 20 cm skillet over medium-low. Add 5 g butter and swirl to coat; it should foam but not brown.
  5. Pour in 1/4 of the egg mixture. Using a spatula, gently stir and shake the pan for 20–40 seconds to create small, tender curds, then smooth the surface. Lower the heat slightly and cook until the top is still a little glossy but the omelette can be moved as a single sheet.
  6. Fold into a classic French omelette (a neat oval/three-fold), keeping the center creamy. Slide onto a warm plate seam-side down. Repeat with remaining butter and egg mixture for 4 omelettes.
  7. Dress the watercress lightly with just enough vinaigrette to coat (you may not need it all). Taste and adjust seasoning.
  8. Finish each omelette with a small spoonful of crème fraîche (optional but elegant), a sprinkle of remaining chives, and a crack of black pepper. Serve immediately with the petite salade de cresson.