E is for eggs

Tonight I adapted a recipie by French Laundry chef Thomas Keller. I was a little demoralized after a series of SNAFUs, including not finding fresh chanterelles or chervil leaves (thanks a lot, Phoenix) and forgetting the shallot. In the end, the chanterelle omelets with fines herbes sauce turned out okay, though I thought the dish was a bit heavy and salty. Eli liked the presentation and decided that we'd try the recipe with different fillings, perhaps for breakfast. I accompanied the dish with a simple goat cheese salad.

2 1/2 cups flat parsley leaves
2 cups chives
1 cup chervil leaves
1/2 cup tarragon leaves
3/4 cup water
salt
2 tbsp and 1 tsp butter
1 small shallot, minced
1/4 pound chanterelles, trimmed and coarsely chopped
1 tbsp creme fraiche
4 large eggs

Preheat oven to 300.

Boil herbs for 4 minutes, remove from water with a slotted spoon, and add to a bowl of ice water to cool. Transfer herbs to a kitchen towel and wring dry. Blend at high speed with 3/4 cup water until pureed. Season with salt.

Melt 1 tbsp butter in a medium-sized skillet. Add shallot and soften for 2 minutes. Add mushrooms and cook, stirring, 8 minutes. Remove from heat, stir in creme fraiche, and keep warm.

In small ovenproof skillet, melt 1 tsp butter over moderate heat. In a small bowl, beat one egg until it foams. Add a pinch of salt to the egg and cook it in the skillet until it begins to set, about 10 seconds. Place the skillet in the oven until the egg sets, about 1 1/2 minutes.

Remove skillet from oven. Slide the cooked egg onto a plate and place a quarter of the chanterelle mix in the center. Fold both sides and roll the omelet over to make a neat package. Spoon a little of the herb sauce on top. Repeat 3 times with the remaining eggs and serve at once.