“The Bear” Boursin Omelet With Sour Cream & Onion Potato Chips

Instructions

Set a medium or large fine-mesh strainer over a medium bowl. Crack eggs into strainer and beat with a fork until whites and yolks are uniform. Once eggs are strained, scrape bottom of strainer and add to bowl to ensure there’s no waste. Add salt to eggs and briefly whisk to combine. If using a resealable bag, in a small bowl, mix Boursin with 1 teaspoon water, adding up to 1 more teaspoon water if needed, until smooth and combined. (The idea is to thin the Boursin so it can be properly piped.) Using a small spatula or spoon, transfer Boursin to a quart-size resealable bag, pushing Boursin about 1/4" from bottom of bag. Snip corner of bag with scissors. In an 8" nonstick skillet over medium heat, melt 1 tablespoon butter. When butter is foamy (but not yet browned), add eggs; season with pepper (if using). Using a rubber spatula or plastic fork (plastic is key; you don't want to scratch your pan), rapidly stir with one hand while shaking pan with the other. In 1 to 2 minutes, the eggs will resemble a soft scramble. Still using spatula or fork, spread eggs in an even layer, scraping down any excess on sides of pan. Remove pan from heat. Pipe Boursin in a line down center of eggs. (Alternatively, using a spoon, place dollops of Boursin in center of eggs.) Slightly tip skillet away from you. Starting closest to you, fold eggs over themselves until eggs cover Boursin. Roll or slide omelet onto a plate, seam side down. Brush with remaining 1 teaspoon butter. Top with chips and chives.

• large eggs Notes: 3
• Pinch of kosher salt
• tbsp. Boursin Garlic & Fine Herbs Cheese Notes: 2, half a circle
• tbsp. plus 1 tsp. unsalted butter Notes: 1, divided
• Pinch of white pepper Notes: optional

  Optional
• handful ruffled sour cream & onion potato chips Notes: 1, crushed
• Sliced chives Notes: for serving