Introduction

This indulgent omelet inspired by “The Bear” features creamy Boursin cheese and a crunchy topping of sour cream & onion potato chips. The contrast of textures and flavors makes this dish a flavorful breakfast or brunch treat that’s easy to prepare.

The Bear Boursin Omelet With Sour Cream & Onion Potato Chips Recipe - Recipe Image

Ingredients

3 large eggs
Pinch of kosher salt
2 tbsp Boursin Garlic & Fine Herbs Cheese (half a circle)
1 tbsp plus 1 tsp unsalted butter, divided
Pinch of white pepper (optional)
1 handful ruffled sour cream & onion potato chips, crushed
Sliced chives, for serving

Instructions

Step 1: Set a medium or large fine-mesh strainer over a medium bowl. Crack the eggs into the strainer and beat with a fork until the whites and yolks are uniform. Scrape the strainer’s bottom to collect all egg mixture into the bowl. Add a pinch of kosher salt and whisk briefly to combine.
Step 2: In a small bowl, mix the Boursin cheese with 1 teaspoon of water, adding up to 1 more teaspoon if needed to make it smooth enough to pipe. Transfer the mixture to a quart-size resealable bag, pushing the cheese about 1/4 inch from the bottom, then snip a corner of the bag for piping.
Step 3: Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat. When the butter is foamy but not browned, add the eggs and season with white pepper if using. Rapidly stir the eggs with a rubber spatula or plastic fork while shaking the pan. After 1 to 2 minutes, when the eggs form a soft scramble, spread them evenly in the pan, scraping any excess from the sides.
Step 4: Remove the pan from heat. Pipe the Boursin cheese in a line down the center of the eggs, or alternatively place small dollops of cheese directly on the eggs using a spoon.
Step 5: Tilt the skillet slightly away from you and fold the eggs over themselves starting closest to you to cover the Boursin filling.
Step 6: Slide or roll the omelet onto a plate seam side down. Brush the top with the remaining 1 teaspoon of butter. Sprinkle the crushed sour cream & onion potato chips over the omelet and garnish with sliced chives before serving.

Tips & Variations

Use plastic utensils when stirring eggs to protect the nonstick surface of your pan.
If you don’t have sour cream & onion chips, plain potato chips with a sprinkle of onion powder work well too.
For extra richness, add a small splash of cream to the eggs before beating.
Try swapping Boursin for herbed cream cheese if unavailable.

Storage

This omelet is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low-heat skillet or microwave to avoid overcooking. Add chips fresh before serving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this omelet without a nonstick pan?

While a nonstick skillet is ideal for easy folding and sliding, you can use a well-seasoned cast iron pan if you work carefully and use enough butter to prevent sticking.

What if I don’t have Boursin cheese?

Herbed cream cheese or goat cheese mixed with garlic and herbs can be a good substitute. Just soften it with a little water or milk to make it spreadable.