Crayfish omelette

This is the ideal special occasion breakfast – roughly chopped crayfish is folded into a creamy homemade mayonnaise and tops a silky omelette for a luxurious start to the day.

Crayfish omelette Credit: A Girl's Guide To Hunting Fishing and Wild Cooking

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 cooked crayfish, meat picked and roughly chopped (see Note)
• 10 lovage sprigs, finely chopped
• 3 eggs
• 5 dill sprigs
  
  For the mayonnaise
• 1 garlic clove, finely chopped
• 2 egg yolks
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• ½ cup (125 ml) olive oil
• ½ cup (125 ml) grapeseed oil, plus extra for drizzling
• Salt and black pepper

Instructions

1. To make the mayonnaise, combine garlic, egg yolks, lemon juice, vinegar, and mustard in a high-speed blender and blitz until smooth. With the motor running, slowly drizzle in the olive and grapeseed oils, until thick and emulsified. Season with sea salt to taste.
   
2. In a medium bowl, combine the crayfish, mayonnaise and lovage. Season to taste with salt.
   
3. In a second medium bowl, lightly whisk the eggs with a pinch of salt.
   
4. Heat a drizzle of oil in a medium non-stick frying pan over medium heat. Pour in the beaten eggs, then use a spatula to agitate the eggs in the pan, lifting the base and sides of the pan and stirring the eggs into the centre of the pan. Flatten out the egg mixture. Once the egg is just set and still slightly runny, gently fold the omelette, then invert it onto a serving plate.
   
5. Top the omelette with the crayfish mayonnaise mixture. Sprinkle with salt and pepper and the dill sprigs and serve.

Note

• Make sure you snap the cray legs to remove as much meat as possible for this recipe.

Watch how to make this recipe on Episode 1 of A Girl's Guide to Hunting, Fishing and Wild Cooking Season 2 streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.