Leek and Jersey Cream Omelette

Heat 20g of Jersey butter in a frying pan over medium heat. Add the sliced leeks and cook for 5-6 minutes until soft and tender. Season with salt and pepper. Remove and set aside.

In a bowl, whisk together 3 eggs, 2 tablespoons of Jersey cream, half the chives, salt, and pepper.

Heat 10g of butter in the same pan over medium-high heat until foaming.

Pour in the egg mixture and let it sit for 30 seconds, then use a spatula to gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges.

When the omelette is almost set but still slightly runny on top, spoon half the cooked leeks onto one half of the omelette.

Fold the omelette in half and slide onto a plate. Keep warm.

Repeat with the remaining eggs, cream, butter, and leeks to make the second omelette.

Serve immediately, garnished with the remaining chives.