This dish is as indulgent and luxurious as it is quick and easy. It surpasses our usual nutritional guidelines for saturated fat, but it’s an occasional treat, and perfectly delicious. We use just the tiniest amount of added salt because smoked salmon and fish eggs provide plenty of sodium. Nova salmon, chives, caviar, and sour cream are age-old friends, and pillowy eggs make the perfect place to bring them all together. The caviar itself is a special-occasion ingredient, but the omelet is plenty tasty even without it. For an extra splurge, serve with Champagne, cava, prosecco, or Crémant.
6 large eggs
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 tablespoon unsalted butter, divided
4 ounces cold-smoked salmon, julienned and divided
1 tablespoon finely chopped chives, divided
2 tablespoons sour cream
2 teaspoons caviar
Est. added sugars 0g
How to Make It
Crack eggs into a medium bowl; add pepper and salt. Use a fork to beat vigorously until uniformly yellow.
Melt half of butter in an 8-inch nonstick skillet over medium heat until it bubbles. Add half of eggs, half of salmon, and half of chives; stir egg mixture with a spatula in a figure eight motion. Cook, stirring slowly, until center of egg mixture is still slightly moist; remove pan from heat. Slide omelet onto a plate, letting it fold or roll onto itself. Repeat procedure with remaining butter, eggs, salmon, and chives. Top each omelet with 1 tablespoon sour cream and 1 teaspoon caviar. Serve immediately.