French traditional omelette with candied pork belly Tourisme Main Course ENG

Ingrédients

For 3 servings

· 6 fresh eggs

· 15cl(1/2 cup plus 2T) cream(whipping cream or single cream)

· 200g (3/4 cup) of rillons (Tours-style pork belly)

· 2 tablespoons of butter

· salt and pepper to taste

· 1/2 bunch of chopped chives

1. In a large sauté pan on medium heat add the rillons and render the meat until it becomes crisp and hot. Set aside.

2. In a medium bowl crack the whole eggs and add cream. Add salt and pepper. Whip by hand or with a mixer until mixture is light and fluffy.

3. In a non-stick skillet on medium heat, add butter. When melted, add the egg mixture.

4. Using a rubber spatula, stir egg mixture scraping down the sides until ¾ cooked.

5. Gently add the rillons and the chives. Stir the mixture until the eggs are cooked.

6. Fold in half and serve.