Edward VII's Favorite Omelet
Recipe provided by: Restaurant LeCaveau
|2||free range eggs|
|1 tbsp||chives||15 ml|
|2 tbsp||milk||30 ml|
|3.5 oz||Nova Scotia lobster meat||100 g|
|1 cup||local and wild mushrooms||250 ml|
|2 oz||41 Fortified White Wine (Gold medal winner at All Canadian, produce by Grand Pre wine)||60 ml|
|1 oz||Seyval Blanc (Gold medal winner at the Atlantic wine awards, produced by Grand Pre wines)||30 ml|
|3 oz||heavy cream||90 ml|
|shaved Old Growler Gouda (produced by That Dutchman's cheese farm)|
Sauté mushrooms in 1tsp (5ml) butter, add Seyval Blanc, allow to simmer for 30 seconds. Add the fortified wine and bring to a boil then add cream and reduce by 30%. Season to taste with sea salt and white pepper.
Whisk together the eggs and milk with a pinch of salt. Cook in a lightly buttered pan until just set. Place the omelet on a plate fill with the sauce mixture and lobster, garnish with the old growler Gouda and chives. Serve.