Tribute to Nero Wolfe Caviar Omelet
-----------------------------

eggs (1 per serving)
heavy cream (1/2 Tablespoon per egg)
pepper
scallions (1 or 2, chopped, including green part)
caviar--red or black-- (2 teaspoons per egg)
butter (spray on oil is fine instead, just less luxe, and Nero would never have used it)
snipped fresh or dried dill
sour cream or creme fraiche
Outerbridge's Sherry Pepper sauce (a few drops--not to worry if you don't have it)

Beat eggs, cream, pepper, a sprinkling of dill, sherry pepper sauce, and 1 tsp. of caviar per egg together. Heat butter in omelet or frying pan--non stick is easiest--briefly saute chopped scallions. Pour in egg mixture. Cook until it's an omelet. (If it breaks up, no one will care-- there's going to be caviar on top of it, for crying out loud!)

Top each serving with about a tablespoon of sour cream, 1 teaspoon of caviar on top of the sour cream, and a little dill or scallion greens for garnish.

-------------------------------

Note to the unwary: Black caviar may make your eggs turn green when cooked. If this bothers you, cook the omelet without the caviar, and save it for the topping. Or, if you're rich, give it to your kids and tell them it's green eggs and ham without the ham.

Ellen Conford