A sweet breakfast omelette by Paul Bocuse: Omelette Tahitienne!
Course
Breakfast
Cuisine
French
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings2
AuthorRecipe adapted from The Complete Bocuse – Flammarion 2010 & 2012
Ingredients
Filling
3pineapple slicesfresh or canned
3tbspapricot jam
2tspMaraschino cherry liqueur
Sweet Omelette
6eggs
2egg yolks
½ to 1tspsugar
2tbspcrème fraîche or heavy cream
½tspvanilla extractoptional
1pinchsalt
Butter for cooking
Icing sugar for dusting
Instructions
Chop the pineapple slices and put them in a saucepan with the apricot jam. Put the pan on the fire, bring to a boil and then let it stew gently for 15 minutes.
Remove from the fire, add the liqueur and mix well. Keep it aside.
Preheat the oven to 240°C – 475°F and start preparing the omelette.
Whip the cream and keep it aside.
Beat the eggs (but not too much) with a pinch of salt (and vanilla extract, if you are using any), add the sugar and fold in the whipped cream.
Melt the butter in a frying pan and add the egg mixture to it. Cook the omelette on both sides until done.
Flip it onto a baking dish and dust it with icing sugar. Add the filling (set aside a little of the syrup), fold the omelette in half over it and dust it with icing sugar.
Bake it in the pre heated oven for 2 minutes, just until the sugar starts melting.
Decorate with the remaining apricot syrup and serve warm.