Bear” Boursin Omelet With Sour Cream & Onion Potato Chips Recipe

Introduction

This “The Bear” Boursin Omelet With Sour Cream & Onion Potato Chips is a delightful twist on a classic omelet, combining creamy cheese and a crunchy, savory topping. Perfect for a comforting breakfast or brunch, it offers a rich flavor with an exciting texture contrast.

Ingredients

• 3 large eggs
• Pinch of kosher salt
• 2 tbsp. Boursin Garlic & Fine Herbs Cheese (half a circle)
• 1 tbsp. plus 1 tsp. unsalted butter, divided
• Pinch of white pepper (optional)
• 1 handful ruffled sour cream & onion potato chips, crushed
• Sliced chives, for serving

Instructions

1. Step 1: Set a medium or large fine-mesh strainer over a medium bowl. Crack eggs into the strainer and beat with a fork until the whites and yolks are uniform. Scrape the bottom of the strainer to collect all the egg. Add a pinch of kosher salt and briefly whisk to combine.
2. Step 2: In a small bowl, mix the Boursin cheese with 1 teaspoon of water, adding up to 1 more teaspoon if needed, until smooth and pipeable. Transfer the mixture to a quart-size resealable bag and snip a small corner for piping.
3. Step 3: Heat 1 tablespoon of butter in an 8″ nonstick skillet over medium heat. When the butter is foamy but not browned, add the eggs and season with white pepper if using. Rapidly stir the eggs with a rubber spatula or plastic fork while shaking the pan until the eggs form a soft scramble, about 1 to 2 minutes. Spread the eggs in an even layer and scrape down any excess on the pan sides.
4. Step 4: Remove the pan from heat. Pipe the Boursin cheese in a line down the center of the eggs, or dollop it using a spoon.
5. Step 5: Tilt the skillet slightly away from you. Starting closest to you, fold the eggs over the cheese until fully covered.
6. Step 6: Slide or roll the omelet onto a plate, seam side down. Brush the top with the remaining 1 teaspoon of butter, then sprinkle crushed sour cream & onion potato chips and sliced chives on top before serving.

Tips & Variations

• Use fresh herbs like parsley or tarragon with the Boursin for extra flavor.
• If you prefer a fluffier texture, gently fold the eggs instead of stirring continuously.
• Swap sour cream & onion chips for a smoky BBQ flavor for a bolder taste.

Storage

Best enjoyed immediately for crispiness and texture. If needed, store leftover omelet in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a low oven or microwave, but add fresh chips before serving to keep the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Boursin?

Yes, creamy cheeses like cream cheese mixed with garlic and herbs work well as a substitute, though Boursin’s unique flavor adds a distinctive touch.

What if I don’t have sour cream & onion chips?

You can replace them with plain potato chips or crushed toasted nuts for crunch, but the sour cream & onion flavor enhances the overall taste nicely.

Bear” Boursin Omelet With Sour Cream & Onion Potato Chips Recipe

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★★★★★

4.6 from 52 reviews

• Author: Mariam
• Total Time: 10 minutes
• Yield: 1 serving 1x

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Description

This rich and creamy “The Bear” Boursin Omelet is an indulgent breakfast treat featuring fluffy eggs folded around soft Boursin Garlic & Fine Herbs cheese. Finished with a pat of butter and topped with crunchy sour cream & onion potato chips and fresh chives, this omelet combines savory, creamy, and crispy textures for a delicious and elevated morning meal.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 3 large eggs
• Pinch of kosher salt
• Pinch of white pepper (optional)

Cheese Filling

• 2 tbsp. Boursin Garlic & Fine Herbs Cheese (half a circle)
• 1 tsp. water (plus up to 1 additional tsp. if needed to thin cheese)

Cooking

• 1 tbsp. unsalted butter
• 1 tsp. unsalted butter

Toppings

• 1 handful ruffled sour cream & onion potato chips, crushed
• Sliced chives, for serving

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Instructions

1. Prepare the eggs: Set a medium or large fine-mesh strainer over a medium bowl. Crack the eggs into the strainer and beat with a fork until the yolks and whites are fully combined. Scrape the bottom of the strainer to ensure no egg is wasted. Add a pinch of kosher salt and whisk briefly to combine.
2. Thin the Boursin cheese: In a small bowl, mix the Boursin cheese with 1 teaspoon of water, adding up to 1 more teaspoon if necessary, until it reaches a smooth, pipeable consistency. Transfer the thinned cheese to a quart-size resealable bag, pushing it close to the bottom. Snip off a corner of the bag to create a small piping hole.
3. Cook the eggs: Heat 1 tablespoon of unsalted butter in an 8-inch nonstick skillet over medium heat. When the butter is melted and foamy (but not browned), pour in the beaten eggs. Season with optional white pepper. Rapidly stir the eggs with a rubber spatula or plastic fork in one hand while shaking the pan with the other. After 1 to 2 minutes, when the eggs form a soft scramble, spread them evenly in the pan scraping excess from the sides.
4. Add the cheese filling: Remove the skillet from heat. Pipe a line of the thinned Boursin cheese down the center of the eggs. Alternatively, dollop the cheese in the center using a spoon.
5. Fold the omelet: Tilt the skillet slightly away from you. Starting from the edge closest to you, fold the eggs over the cheese so that the cheese is completely covered.
6. Finish and serve: Roll or slide the omelet onto a plate seam side down. Brush the top with the remaining 1 teaspoon of unsalted butter. Sprinkle crushed sour cream & onion potato chips and sliced chives over the top for crunch and flavor. Serve immediately.

Notes

• Use plastic utensils to avoid scratching the nonstick skillet.
• Piping the Boursin cheese helps evenly distribute it in the omelet and creates a neat presentation.
• The crushed potato chips add a unique crunchy contrast to the creamy omelet. Substitute with other flavored chips if desired.
• Adjust salt and pepper to taste but remember the cheese and chips provide additional seasoning.
• For best results, use fresh eggs and a quality nonstick pan to avoid sticking and tearing.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: omelet, Boursin cheese, breakfast, savory eggs, sour cream and onion chips, creamy omelet, easy breakfast recipe