Rolled Omelette on Home Made Croutons with Black Caviar

Rolled Omelette on Home Made Croutons with Black Caviar

Posted 2015-12-05 by finyfollow

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

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 [link 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.

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