Omelette Au Boudin De Nancy (omelette with black pudding)

Omelette Au Boudin De Nancy (Omelette with Black Pudding)

  1. Cut your black pudding into thick slices and fry both sides lightly in some butter for 5 minutes.
  2. Fry your shallots and parsley for 3 minutes in some butter also, just to lightly soften.
  3. Whisk up your eggs and stir in the shallots and parsley and a little seasoning. You need to make 2 flat omelettes so melt a little butter in a pan and add half your eggs. Just make little holes in the gg letting the uncooked egg fall into those holes to cook from underneath. Once almost set, being a little moist still on top, gently slide out of the pan with out breaking onto a warm serving plate. Quickly make the second omelette.
  4. Cover the first omelette with a layer of the black pudding and then slide your second omelette on the top. Serve.

Recipe from French Provincial Cooking by Elizabeth David

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