Ingredients

• 1 stick butter
• 18 eggs (3 per person)
• 1/2 cup heavy cream
• 1 tablespoon crushed white peppercorns
• 1 bunch chives, finely chopped
• 1 bunch chervil, finely chopped
• 1 tablespoon sea salt
• Roasted mushrooms and watercress, as accompaniment, if desired
• 1/2 cup heavy cream

Instructions

1. Special equipment: 1 (9-inch) non-stick saute pan Heat resistant spatula 4-ounce ladle
2. Preheat the oven to 450 degrees F.
3. To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside
4. Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.
5. Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly.
6. Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.
7. Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
8. Serve with roasted mushrooms and watercress.