Salted Caramel Ice Cream Omelet
Ice cream for breakfast? Yes way, José!
With Chef José Andrés
Serves 1
Prep Time 5 Minutes
Cook Time 10 Minutes
Ingredients
- 3 large eggs
- Kosher salt
- 2 tablespoons sugar (demerara, brown, or white)
- 1 tablespoon unsalted butter
- Olive Oil for drizzle
- Salted Caramel Ice Cream to top
Directions
- Heat butter on medium heat in an 8″ non-stick pan.
- In a medium bowl, beat eggs, a pinch of kosher salt, and 2 tablespoons of sugar just until whites disappear.
- When butter is sizzling and foamy, but before it browns, pour in egg mixture and beat gently but continuously until eggs are very softly scrambled and creamy, 1 to 2 minutes.
- Spread egg in an even layer around skillet and scrape down the edges; the top surface should be loose and creamy; if it looks liquidy or raw, cook undisturbed for another few seconds.
- When the top is gently set and the bottom of the omelette is lightly caramelized, remove from heat and either roll or fold your omelette to your desired shape.
- Once plated, top your omelette with a scoop of salted caramel ice cream and drizzle with a good finishing oil.
