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Omelette, Varsovie

Crack eight fresh eggs into a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper and sharply beat with a fork for two minutes. Heat in a frying pan one and a half tablespoons melted butter, add two tablespoons fresh bread crumbs and toss well until it attains a nice light brown. Drop in the eggs briskly mix with a fork for two minutes, let rest for one minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish and serve.