![Omelet with pressed caviar and sour cream.](https://cdn.statically.io/img/www.foodandwine.com/thmb/Cb-2YthXYhEzBFVxcFV8KLdqICg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200812-r-xl-omelet-with-pressed-caviar-and-sour-cream-6eacb8428aa5433db8323e9011f1e0a1.jpg)
Ingredients
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3 tablespoons pressed caviar (3 ounces)
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2 tablespoons sour cream
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1 tablespoon minced chives
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2 large eggs
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Salt and freshly ground pepper
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1 tablespoon unsalted butter
Directions
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Roll out the caviar between two sheets of plastic wrap to a 5-by-8-inch rectangle 1/8 inch thick. Cut half of it into 1/2-inch strips. Finely dice the remaining caviar and transfer to a small bowl. Stir in the sour cream and all but a pinch of the chives.
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In a small bowl, beat the eggs until frothy and season with salt and pepper. In a 6-inch nonstick skillet, melt the butter over high heat until the foam subsides. Add the eggs and stir constantly with a heatproof rubber spatula, while shaking the skillet, until the eggs are set but still moist.
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Off the heat, dollop the sour cream mixture across the center of the eggs. Shake the skillet to loosen the omelet, then fold one-third of the eggs over the filling. Tilt the skillet and turn the omelet onto a plate, folding it over itself as you tilt. Garnish with the caviar strips, sprinkle with the remaining chives and serve right away.