Omelet au Kirsch
A simple omelet flavored with Kirsch (cherry brandy). This recipe adapts the basic omelet preparation, substituting Kirsch for rum.
Ingredients
- 2 Eggs
- 1 tablespoon Butter
- 1 tablespoon Kirsch (cherry brandy)
- 1 teaspoon Sugar (Optional, for dusting)
Instructions
- 1Crack the eggs into a bowl and whisk lightly with a fork until the yolks and whites are just combined. Do not over-whisk.
- 2Melt the butter in a small non-stick skillet over medium heat. Once the butter is melted and the pan is hot, pour in the egg mixture. Let the eggs cook undisturbed for a few seconds until a thin layer sets on the bottom. Gently push the cooked egg from the edges towards the center, tilting the pan to allow the uncooked egg to flow underneath. Continue until most of the egg is set but the top is still slightly moist.
- 3Pour the Kirsch over the omelet. Cook for another minute to allow the alcohol to evaporate slightly. Fold the omelet in half or thirds and slide it onto a plate. Dust with sugar, if desired.