Instructions: Break the eggs into a bowl, add the salt and pepper and mix lightly with a fork. Strip the tansy leaves from the mid-rib, remove the parsley stalks, then chop both herbs finely and stir them into the eggs. Heat a small nut of butter in an omelette pan or small frying pan, when very hot pour in the egg mixture and stir round with a fork, keeping the mixture moving so that the uncooked top runs to the hot bottom of the pan. Do not overcook-the top of the omelette should look like runny scrambled eggs. Leave on the heat for a few seconds to set the bottom, then fold the omelette in half with a palette knife and slide on to a well-heated serving dish.

Serves 2.

NOTE: A small amount of tansy does wonders for an omelette, and the same amount-half a tablespoon of chopped tansy leaves to 6 eggs-is equally nice with scrambled eggs.

A Country Harvest
Peerage Books
London

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