Omelette of Ostrich Eggs
Easter is here, once again, and this time we had no problem
deciding which dish we should offer our holiday guests. Omelette
made of ostrich eggs, served with marinated artichokes should be
ideal for any Easter table.
1 ostrich egg
1 l milk or mixture of cream and milk
McCormick's sea salt and black pepper
200 g Pecorino cheese with black truffles
4 artichokes
McCormick's oregano
Grüne Fee's thyme
100 g cold smoked turkey ham
100 g cherry tomatoes
a dash of balsamico vinegar
olive oil
Grüne Fee's chives
Drill a hole into the ostrich egg shell and pour the contents out (warning: this job may turn out to be very time-consuming!). Add the milk or cream to the egg and season with salt and pepper. Pour the mixture into a baking tin and place into an oven at 180o for approximately 15-20 minutes (the baking time depends on the thickness of the layer). Prepare the artichokes, cut and slightly blanche in boiling water. Halve the cherry tomatoes and chop turkey ham into thin strips. Mix with pieces of artichoke. Add olive oil, balsamico vinegar, chopped chives and oregano. If you're in a hurry, make a stronger marinade. As the omelette is becoming slightly golden, sprinkle with finely grated pecorino cheese. Serve with marinated artichokes.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor