Madeleine Kamman

The Devil’s Omelette

Preparation info
  • FFR—

    1

    serving
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

My great grandmother called it “l’omelette du Diable,” confusing le diable—the devil—with diablotins, or tiny mustard-flavored croutons. Speed is of the essence so the effect of the acid mustard does not damage the egg texture as the cooking proceeds.

Ingredients

  • 1 slice white bread
  • 2 teaspoons prepared Dijon mustard
  • 2 large eggs from vegetarian

Method

Remove the crust from the bread. Toast it on both sides, then let cool. Spread the cooled bread on both sides with a very thin film of the mustard, then dice the bread into ⅓-inch cubes. Beat the eggs, salt, and pepper together well. Just before cooking, add the butter to the pan and heat over medium-high. Add the mustard croutons to the batter. Pour the egg-and-crouton mixture into the pan and