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Recipe From
Jamie Magazine
By Joss Herd
Tap For Ingredients
Method
Halve the apricots, then place in a saucepan with the honey and 2 tablespoons of water.
Cover and cook until soft but still holding their shape.
Preheat the grill to high. Separate the egg yolk from the white.
Add the vanilla sugar and 2 tablespoons of water to the yolks, then whisk until thick and creamy.
Using a clean whisk, beat the egg whites until stiff, then fold into the yolk mixture with a metal spoon.
Melt the butter in a 20cm omelette pan, tipping it around the pan to cover the surface. Pour in the egg mixture and cook over a medium heat until the omelette is golden brown and set on the underside.
Place under the grill to cook until the top is set.
Run a spatula under the omelette to loosen it, then make an indentation across the middle. Spoon over the apricots, then gently fold over one half of the omelette.
Tip onto a plate, dust with icing sugar, chop and scatter over the hazelnuts and serve immediately.