Chanterelle Omelets with Fines Herbes Sauce
Why does Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling. Slideshow: More Recipes from Thomas Keller
The herb sauce can be refrigerated for up to 3 days; bring to room temperature before using. The chanterelles can be refrigerated overnight; reheat gently.
Eggs are difficult to pair with wine (particularly oaky whites), but the crisp acidity in Champagne makes it a wonderful pairing here.