for 4 people

Garlic oil

3 tbsp	olive oil
4	garlic cloves, finely chopped
3 sprig	sage, leaves torn off
½ tsp	chilli flakes

Omelettes

8	fresh eggs
100 g	crème fraîche
¾ tsp	salt
	olive oil for baking

To serve

150 g	soft goats' cheese
4 slice	sourdough bread (approx. 200 g), toasted

How it's done

Garlic oil

Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a small non-stick frying pan. Add the garlic, steam for approx. 5 mins. Add the sage and chilli, cook for approx. 3 mins. Pour the garlic oil into a small bowl and set aside.

Omelettes

Place the eggs and crème fraîche in a measuring cup, mix well, season with salt. Heat a dash of oil in the same frying pan. Pour ¼ of the egg mixture into the pan, cook over a medium heat for approx. 2 mins, then cover and cook for a further 3 mins. Loosen the edges of the omelette from the pan using a spatula, fold in to the middle, slide onto the preheated plate, cover and keep warm. Cook three more omelettes with the remaining eggs.

To serve

Place the goats' cheese on the sliced bread. Fold the omelettes, place on top, drizzle with garlic oil.

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