- A sachet of dried porcini
- A handful of flat leaf parsley, leaves only
- A handful of chives
- A pot of Homewood fresh ewe's cheese
- A bundle of asparagus
- 4 eggs
- A sachet of Dijon mustard
- 150ml boiling water
- Freshly ground pepper
- 1 tbsp olive oil
- Measuring jug
- A couple of bowls
- Large frying pan
- 1.
Place the porcini in a mug. Pour 150ml boiling water over them. Let them steep for 10 mins. Set your oven to its lowest temperature.
- 2.
Finely chop the parsley leaves and chives. Mix the herbs into the ewe’s cheese. Season with pepper to taste.
- 3.
Snap the woody ends from your asparagus. Leave the asparagus to one side. Set a large frying pan over a high heat. Crack one of your eggs into a large bowl. Whisk in ½ tsp of the Dijon mustard and a heaped teaspoon of the herby cheese.
- 4.
Brush the hot pan with 1 tbsp olive oil. Add your whisked egg. Swirl the pan around to distribute the egg in the pan, as if you were making a crepe.
- 5.
Cook till golden on the bottom and just about set on the topside. Add a few dollops of the herbed cheese on one side of the omelette. Fold over once or twice. Pop onto a plate. Keep warm in the oven.
- 6.
Repeat with the remaining eggs, whisking one at a time with ½ tsp Dijon and a heaped teaspoon of herby cheese. Cook as above, dolloping some cheese in as you finish. Each omelette only takes a min or two to make.
- 7.
Once all the eggs are done, set the frying pan back over the heat. Add the asparagus and griddle for a few mins, till a little charred on all sides. Add the porcini and the soaking liquid from the mug. Simmer for 5 mins till all the liquid is absorbed.
- 8.
Serve the mushrooms and asparagus alongside your Parisian Crêpe Omelettes.