Egg-white omelette béarnaise and chips

Egg-white omelette béarnaise and chips

From
Posh Eggs
Serves
2
Prep
35 mins
Photographer
Louise Hagger

A twist on a ‘healthy’ egg-white omelette, this dish puts the egg yolks to use in a rich buttery Béarnaise sauce.

Ingredients

Quantity Ingredient
400g desiree potatoes, scrubbed and cut into chips
1 tablespoon rapeseed oil
3 tablespoons white vinegar
6 peppercorns
1 shallot, sliced
6 eggs, separated
110g butter
knob butter, for frying
2 teaspoons chopped tarragon leaves
2 teaspoons chopped chervil leaves or parsley
2 teaspoons snipped chives
3 tablespoons finely grated parmesan
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Place the potato chips in a shallow roasting tray, toss in the oil and season with salt and pepper. Roast for 35 minutes until golden and cooked through.
  2. Meanwhile, make the Béarnaise. Put the vinegar, peppercorns and shallot slices in a small pan over high heat. Let it bubble and reduce to 1 tbsp. Strain and set aside to cool. Melt the 110 g butter in a small pan over medium-low heat, until the white solids appear on the surface. Remove from the heat and set aside to cool slightly.
  3. In the small bowl of a food processor (or by hand using a whisk) mix two of the egg yolks with a pinch of salt and the reduced vinegar. With the motor running, trickle the warm melted butter in through the funnel, drop by drop, leaving the white solids behind. You should have a thick sauce. Stir through half the chopped tarragon and chervil.
  4. Whisk the egg whites with the remaining herbs, parmesan and seasoning. Melt a knob of butter in a frying pan over medium heat. Pour the whites over the base, leave for 5 seconds then begin drawing in the sides using a wooden spoon. When almost cooked, flip one side over the other and wiggle onto a warm plate. Serve with the golden chips and the warm Béarnaise sauce spooned over.
Tags:
eggs
breakfast
lunch
dinner
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