This is great served as an entre and I have "wowed" my guests several times with this, however this time I made it as an accompaniment for a meal and instead of vegetables/salad.
These little bite sized morsels are really delightful, and look so unusual.
They are also a great idea for finger food and/or party food where everyone helps themselves on a hot summer day.
The saltiness of the caviar blends in wonderfully with the omelette and the crispy home made croutons.
Preparation Time: 15 minutes plus 1 hour fridge time
Cooking Time: 40 minutes
Makes: About 10 - 12 pieces
Ingredients 2 eggs
2 tbsp finely chopped garlic chives
40 ml thickened cream
1½ slices white bread
1 tbsp melted butter
½ tbsp olive oil
30 g sour cream
50 g caviar or salmon roe
Mix one of the eggs with 1 tbsp of the cream and 1 tbsp of chopped garlic chives -I grow garlic chives, however ordinary ones work also.
Add salt and pepper.
Lightly oil a 25 cm non stick frypan, put this egg mixture in and cook over a medium heat. Cook till just set as per the photo - do not cook till totally set or it will be hard to roll.
This should take about 3 minutes
Take out and leave to cool a bit.
Do the same for the next egg.
Roll one of these rolls as tightly as you can and then roll the other one around the first one.
Wrap this roll in plastic wrap and put in the fridge for an hour.
While this is happening, preheat the oven to 160° fan forced.
Put the melted butter and oil in a bowl and mix.
Cut the bread into about 2 cm rounds - I did this with a slightly larger cutter and cut a bit off, or you can just do it by hand. Make these bits of bread slightly bigger than you omelette roll, as they will sit on the bread.
Brush each piece of bread on both sides with the butter mixture, and place on a tray lined with baking paper.
Put in the oven and bake for about 30 minutes or until they are brown and crisp as per the photo.
Remove from the oven and allow to cool.
Cut the cooled omelette rolls into about 10 rounds.
Spread half a tsp of the sour cream onto each crouton, and then add a piece of the omelette on top.
Top each one with about a teaspoon of the caviar and add a few chopped chives for decoration.
The omelette can be made up to 2 days ahead and stored uncut, in the fridge.