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Omelette with Tarragon

Crack eight fresh eggs in a bowl, add five fresh tarragon leaves, half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat up with the fork two minutes.

Heat an ounce of butter in a frying pan, drop in the eggs, thoroughly mix with the fork two minutes, let rest half a minute; fold on the opposite sides to meet in the centre, let rest one minute. Turn on a hot dish and serve.