Shy Omelet and more Eggs than you can imagine!
Jennifer made me think about this little book I bought many years ago for my little daughter: It has two titles… it all depends on which side you turn it: Per molts anys! and Bon profit! The first means: Happy birthday and the second Bon appetite, in Catalan.
You get a poem per month and a poem per meal. All dishes are typical Catalan/International. Unfortunately, the author is not with us anymore. Gràcies Miquel Martí i Pol!
This time my choice has been the Omelet. However, a plain omelet might be a bit boring, that’s why I call mine: Shy Omelet! Keep on reading and discover the hidden ingredients :D.
Kids will love the presentation and the sensation of pressing the little orange roe against their palates!
You can also use the egg’s original wrapper to serve them.
- Carefully crack the eggs shell and pour the content in a bowl. Clean the shells and reserve.
- Wash and dry the herbs and cut the parsley finely. Cut some chive in small pieces too and reserve some for decoration.
- Chop the anchovies in small pieces too.
- Whip the eggs and and the cream together. Prepare a sauce pan with one table spoon of olive oil and when it starts warming, throw the mix in. Stir with a wooden fork until it thickens.
- Then take away from the heat, keep on stirring and add the herbs and anchovies.
- Set the eggs over an appropiate dish and fill them with the mix. Dress with some salt and black ground pepper. Place the roe and the chive cuts over.
- Get your spoon and bread ready and... Bon Profit!