Usuba
Omelet in Puff Pastry Baskets
Delicate omelet with cream and nutmeg in crispy puff pastry baskets. Onions are caramelized to a golden color and complement the dish with a subtle sweetness. An exquisite dish for a special breakfast.
- Total
- 35 min
- Standard serving
- 149.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Roll out the puff pastry into a sheet 3 mm thick. Cut out circles with a diameter of 4 cm. Inside each circle, press without cutting with a smaller mold to create another circle — this will help you get a basket shape after baking.
Brush the dough with egg and place in a preheated 180-degree oven for 20 minutes. After baking, cut out the inner circle to form a basket.
- 2
Step 2
Slice the onion into half-rings and spread it in a thin layer on a frying pan. Pour water so that it covers the onion. Add sugar and 15 grams of butter.
Bring the water to a boil and leave without stirring until the water completely evaporates. When the sugar begins to slightly burn, pour 20 ml of water into the pan and stir intensively. The caramel should evenly coat all the onions.
- 3
Step 3
Mix two eggs, 35 grams of butter, 60 ml of cream and a pinch of nutmeg. Add salt and ground black pepper to taste.
Place the pan in a water bath. Pour in the mixture and stir vigorously until the eggs are completely cooked. The omelet should be tender and creamy.
- 4
Step 4
Pipe the omelet onto the puff pastry baskets using a pastry bag. Top with caramelized onions. Serve the dish immediately.
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