Our Bonus Final Breakfast

Having endured the ignominy of presenting myself and Better Half at the airport fully packed and ready to fly a day early, our second final breakfast was part serendipity, part necessity. Basically, combine what’s left in the fridge with whatever you can forage from the garden. Fortunately,. the former yielded up a few eggs, parsley and a little cream, whilst the latter presented all kinds of inspiration – fennel, sage, rosemary, thyme, basil…

Omelettes Aux Herbes Fine

Beat together some eggs lightly with a fork, add a little cream, milk or even a tablespoon of cold water, season.

Foam a knob of butter in a heavy frying pan, and when it just starts to brown pour in your beaten eggs. After several seconds, draw some of the cooked mixture from the base of your omelet into the uncooked parts, allowing uncooked mix to flow into the space so cleared. This creates texture and speeds the cooking, but you don’t want to overdo it or you’ll end up with scrambled eggs.

Meanwhile, shred whatever herbs you fancy. As your omelet nears cooked, sprinkle your herbs generously across the whole surface. If you have some, a sprinkling of grated cheese can be added. Season with pepper, and salt if necessary (the cheese may have added sufficient, taste to check).

When cooked, fold omelet in half in the pan and slide onto a warmed plate.
The interior should still be creamy and soft, the outside golden and crispy.

Serve with warm sunshine, accompanied by the song of chaffinches and bees. Bliss.