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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
