| 5 x Eggs, fresh from the nest of a virgin hen | | 12 cup Beluga caviar, if possible from the baltic sea | | 4 slc Norwegian smoked salmon | | Fresh country butter | | Chopped chives | | Salt | | Pepper | | Toast |
| | Ever so delicately, you break the eggs into a fine porcelain bowl-porcelain for reasons of elegance, nothing more-and beat lightly, adding salt and pepper . You warm the butter in the omelet pan sacred to every good cook, and as soon as the butter begins to turn the tint of warm Caribbean skin, you pour in the eggs. When the omelet is half cooked on the bottom, loosen it with infinite gentleness, whispering encouragingly, because if you are rough, it will lose its enchanting disposition; add the chives and salmon and fold it over, exactly as you would close a book. To free it entirely, experts move the skillet back and forth with the pulsing syncopation of a good dancer, and then, with a sudden flip of the wrist, toss it up in the air and catch it, now reversed, so it will cook to a golden brown on both sides-although I admit that every time I've tried that move, the omelet has landed on my head. These gyrations are pure exhibitionism, because when you make an omelet, as when y! ! ou make love, affection counts or more than technique. | | Serve your omelet on your most beautiful plates, already warmed in the oven. Spoon on the caviar , and beside this triumph place the warm toast and sour cream . After a night of passion, this is the breakfast indicated for making love, no holds barred, the rest of the day. | | Notes: An Omelet For Two | | Appetite and sex are the great motivators of history |
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