Omelet with Pressed Caviar and Sour Cream

1. 1

   Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick.

2. 2

   Cut half of it into 1/2-inch strips.

3. 3

   Finely dice the remaining caviar and transfer to a small bowl.

4. 4

   Stir in the sour cream and all but a pinch of the chives.

5. 5

   In a small bowl, beat the eggs until frothy and season with salt and pepper.

6. 6

   In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides.

7. 7

   Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.

8. 8

   Off the heat, dollop the sour cream mixture across the center of the eggs.

9. 9

   Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling.

10. 10

    Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt.

11. 11

    Garnish with the caviar strips, sprinkle with the remaining chives and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.