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Export 12 ingredients for grocery delivery
Step 1
For sauce vierge, combine ingredients in a bowl and season to taste.
Step 2
Lightly whisk eggs, egg yolks, crème fraîche and chives in a bowl, and season to taste. Heat a 22cm-diameter frying pan over medium-high heat, add 10gm butter and swirl to coat pan, then add half the egg. Push egg gently towards centre of pan with a spatula, tilting pan so uncooked egg runs underneath, until omelette is light and layered and just set (30 seconds to 1 minute), scatter with half the crab meat and season to taste. Knock pan to loosen omelette, then carefully fold, slide onto a warm plate and rub with a little butter. Repeat with remaining butter, egg and crab meat. Spoon sauce vierge over omelettes, scatter with cress and serve.