This Omelet Is How Anthony Bourdain Resets After Travel

This Omelet Is How Anthony Bourdain Resets After Travel
This Omelet Is How Anthony Bourdain Resets After Travel
Back when I used to stand on my feet and really work for a living, cooking and leading cooks in a series of kitchens of high and mostly low repute, I didn't actually prepare much food for myself. At the end of a long shift in a hot, loud kitchen, I preferred the restorative nutrition of a few beers and maybe a street meat sandwich or a greasy slice of pizza before heading home and slumping off to bed. But once in a while, paradoxically after a particularly grueling night—say, New Year's Eve, Valentine's Day, or Mother's Day, surely among the busiest and most difficult days to work in restaurants—I'd do a hard reset the next day for breakfast by making myself a simple omelet, into which I'd cook julienned smoked salmon and chopped chives. I'd top it with sour cream and caviar, pour myself a cup of coffee or a glass of Champagne, and enjoy a perfect, solitary meal. My professional cooking days are long behind me, and I now make a living largely on the road, always on my way to or from some far-flung location, to find out how to eat, how they live, and to make fun and creative television out of what I find with some of my best friends. My life has improved immensely from those days of dunking potatoes into hot oil for the nameless, faceless masses of hungry New Yorkers with more money than me—but my omelet breakfast ritual, though practiced somewhat more infrequently these days, remains the same. After a week or more of cacophonous, spicy, unpredictable street food in Asia, or the best of Italy's pastas and cured meats, or the world's most lackluster hotel and airplane fare—or some combination thereof—I crave the simplicity and perfection of eggs, herbs, and fish. So once I'm home in my own apartment in New York, it feels necessary and right to make myself this omelet as a way to come down to earth for at least once meal. I run to the fancy grocery store for salmon and caviar, gather the eggs and butter and the rest, pull out the nonstick omelet pan, and reassert ab
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
white meat free tree nut free nut free gluten free red meat free contains fish shellfish free contains dairy contains eggs pescatarian
  • 2 tablespoons sour cream
  • 6 large eggs
  • 1/8 teaspoon kosher salt
  • 1/2 teasppon freshly ground black pepper
  • 1 tablespoon unsalted butter, divided
  • 4 ounces cold-smoked salmon, julienned and divided
  • 1 tablespoon finely chopped chives, divided
  • 2 teaspoons caviar
  • Carbohydrate 5.96522916580103 g
  • Cholesterol 2609.12937487275 mg
  • Fat 64.1368333294596 g
  • Fiber 0 g
  • Protein 78.7379374946763 g
  • Saturated Fat 20.637785415788 g
  • Serving Size 1 1 Serving (746g)
  • Sodium 1159.99682467539 mg
  • Sugar 5.96522916580103 g
  • Trans Fat 10.3276829162763 g
  • Calories 914 calories

Crack eggs into a medium bowl; add pepper and salt. Use a fork to beat vigorously until uniformly yellow. Melt half of butter in an 8-inch nonstick skillet over medium heat until it bubbles. Add half of eggs, half of salmon, and half of chives; stir egg mixture with a spatula in a figure eight motion. Cook, stirring slowly, until center of egg mixture is still slightly moist; remove pan from heat. Slide omelet onto a plate, letting it fold or roll onto itself. Repeat procedure with remaining butter, eggs, salmon, and chives. Top each omelet with 1 tablespoon sour cream and 1 teaspoon caviar. Serve immediately NUTRITION INFORMATION calories 388 fat 26.4 g satfat 10.6 g monofat 7.8 g polyfat 3.8 g protein 33 g carbohydrate 2 g fiber 0 g sugars 1 g Est. Added Sugars 0 g cholesterol 621 mg iron 4 mg sodium 609 mg calcium 134 mg

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