Omelette Bénédictine

Preparation info

  • Serves

    2 to 3

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4-6 good-sized eggs
  • 1 tablespoon water
  • butter or olive oil


This is an excellent luncheon omelette if you have left-over brandade de morue.

Beat eggs with water until well mixed. Heat butter or olive oil until sizzling in a preheated omelette pan. Remove pan from heat and pour in egg mixture. Return to heat and, shaking pan with one hand, stir egg mixture with fork in the other hand until eggs just begin to set. When eggs are still soft,