The Bear Boursin Omelet With Sour Cream & Onion Potato Chips Recipe
A decadent and flavorful omelet inspired by “The Bear,” featuring creamy Boursin Garlic & Fine Herbs cheese folded inside soft scrambled eggs, garnished with crispy sour cream & onion potato chips and fresh chives for a delightful texture contrast and burst of flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Egg Mixture
- 3 large eggs
- Pinch of kosher salt
- Pinch of white pepper (optional)
Cheese Filling
- 2 tbsp Boursin Garlic & Fine Herbs Cheese (half a circle)
- 1 tsp water (plus up to 1 more tsp as needed)
For Cooking and Garnish
- 1 tbsp unsalted butter
- 1 tsp unsalted butter
- 1 handful ruffled sour cream & onion potato chips, crushed
- Sliced chives, for serving
Instructions
- Strain and Prepare Eggs: Set a fine-mesh strainer over a medium bowl. Crack the eggs into the strainer and beat with a fork until yolks and whites are uniform. Scrape the bottom of the strainer to ensure no waste, then add a pinch of kosher salt and whisk briefly to combine.
- Thin the Boursin Cheese: In a small bowl, mix the Boursin cheese with 1 teaspoon water, adding up to 1 more teaspoon if needed, until smooth and pipeable. Transfer the mixture into a quart-size resealable bag, pushing it about 1/4 inch from the bottom. Snip the corner off the bag for piping.
- Cook the Eggs: Heat an 8-inch nonstick skillet over medium heat and melt 1 tablespoon unsalted butter. When foamy but not browned, add the eggs and season with white pepper if desired. Using a rubber spatula or plastic fork, rapidly stir the eggs while shaking the pan vigorously. In 1 to 2 minutes, the eggs will reach a soft scramble consistency. Spread the eggs evenly in the pan, scraping excess from the sides.
- Pipe the Cheese: Remove the pan from heat. Pipe the thinned Boursin cheese in a line down the center of the eggs or alternatively place dollops using a spoon.
- Fold the Omelet: Slightly tip the skillet away from you. Starting from the edge closest to you, carefully fold the eggs over themselves to cover the cheese filling completely.
- Plate and Garnish: Slide or roll the omelet onto a plate seam side down. Brush the top with the remaining 1 teaspoon of butter. Top with crushed sour cream & onion potato chips and sliced chives before serving.
Notes
- Use a plastic or silicone spatula or fork to avoid scratching your nonstick skillet.
- Adjust water quantity in the Boursin cheese thinning step to get the right piping consistency.
- The crushed chips add a delicious crunchy contrast, so choose ruffled chips for extra texture.
- Serve immediately to enjoy the omelet warm and creamy.
Keywords: The Bear omelet, Boursin cheese omelet, sour cream and onion chips, creamy omelet recipe, breakfast omelet, easy gourmet breakfast
