Artichoke, Brie And Crabmeat Omelets, Crème Fraiche, Caviar

Recipe Ingredients

1 cup	237ml	Crème frâiche
1 tablespoon	15ml	Fresh lemon juice - plus
1 teaspoon	5ml	Fresh lemon juice
1 1/2 teaspoons	7.5ml	Minced fresh tarragon
8 teaspoons	40ml	Eggs (large)
2 teaspoons	10ml	Herbes de Provence
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
8 oz	227g	Jumbo lump crabmeat - picked over for cartilage
1 teaspoon	5ml	Minced fresh parsley
2 tablespoons	30ml	Unsalted butter
3		Artichoke hearts - trimmed and thinly sliced
8 oz	227g	Saint Andre cheese - rind removed, And sliced thinly = (or other triple-crème cheese)
2 oz	56g	Sevruga or osetra caviar
8		Toasted brioche

Recipe Instructions

Preheat the oven to 200 degrees. In a small bowl whisk together the crème frEiche with 1 tablespoon of the lemon juice, 1/2 teaspoon of the tarragon, and a pinch of salt. Set aside.

In a bowl or large measuring cup, beat the eggs with the herbes de Provence, 1/2 teaspoon of salt and pepper. In a small bowl, combine the crabmeat with 1 teaspoon of the lemon juice, 1 teaspoon of the tarragon, the parsley, and a pinch of salt.

In a small skillet, melt 1 1/2 teaspoons of the butter over medium-high heat. Add 1/4 of the eggs (about 1/2 cup) to the skillet, and tilt the pan to completely coat the bottom of the pan. Cook until the eggs are just barely set in the center and the bottom is lightly golden brown, about 2 minutes.

Arrange a layer of artichoke heart slices down the center of the omelet, topped by the sliced cheese and crabmeat. With a rubber spatula, fold the omelet over the filling and gently slide onto a serving plate. Place the plate in the warmed oven while making omelets with the remaining ingredients.

Drizzle 1/4 cup of the lemon crème frEiche over each omelet and top each with 1/2 ounce of caviar. Serve immediately with toasted brioche.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E16) - from the TV FOOD - NETWORK"

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