Omelet with Caviar and Smoked Salmon

Cut the smoked salmon into small strips.

Mix eggs with salt, cream and pepper fraiche. Heat half of the clarified butter in a frying pan and pour in half of the egg mixture.

Let it fry on medium heat and push it together to form an omelet.

Cook a second omelet ditto. Top with salmon strips and caviar.

Serve as a champagne breakfast.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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