The Sydney

Inspired by Sydney's potato chip French omelette and fresh squeezed orange & beet juice in season 2 of FX's The Bear the "The Sydney" is a classic three egg French omelette filled with garlic and herb Boursin cheese served on a crusty baguette topped with chive aioli, roasted beet and orange marmalade, and of course sour cream and onion ruffled potato chips.

It's rich, creamy, crunchy, and the marmalade brings some sweetness to balance out what should be the next breakfast sandwich you make. Read the recipe below, or..

Recipe Details:

Serves: 2

Cook Time: 10 minutes

Difficulty: Easy

Ingredients:

3 eggs

2 tbsp unsalted butter

Garlic and herb Boursin

2 tbsp mayo

2 tbsp fresh chives

1 tsp garlic powder

1 baguette

1/2 cup roasted beets

1/2 cup orange marmalade

1 cup of sour cream and onion ruffled potato chips

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1. Marmalade:

   • Using a food processor or immersion blender, blend together roasted beets and orange marmalade. Set aside.

2. Chive Mayo:

   • In a small bowl, mix together mayo, chives, and garlic powder. Set aside.

3. Scramble Eggs:

   • Whisk together eggs until no streaks of white remain.

   • Heat 1 tablespoon butter in a non-stick pan over medium heat. Once frothy, add your eggs and begin to stir and agitate aggressively until a soft scramble starts to form.

   • Once the eggs begin to set, pipe a line of Boursin down the center.

   • Begin to slow roll your omelet over in your pan, eventually on a plate.

4. Build Sandwich:

   • Split your baguette in half.

   • Spread a layer of chive mayo on the bottom and add your French omelet on top.

   • Top with a combination of whole chips and some crushed chips.

   • Spread roasted beet and orange marmalade on the other half of your baguette and press together.