Cooking Instructions

Boil some water. In a bowl, place sun-dried tomatoes and cover with boiling water. Set aside to soften. When sun-dried tomatoes are soft, drain well and sponge dry with paper towels; finely chop. In another bowl, whip cream until soft peaks form. Fold in sun-dried tomatoes, mayonnaise and pepper. Set aside. To make each omelette, in a bowl beat 3 eggs. Salt and pepper to taste. In a frying pan, melt a little butter and cook eggs until almost set. Fold in each side of omelette and slide onto toast on a serving plate. Top with a dollop of Sun-dried Tomato Cream. Repeat for remaining omelettes.

Preparation: 20 minutes
Cooking: 5 minutes (per omelette)
Servings: 6

Ingredients

• 250 mL (1 cup) 10% cream or 35% whipping cream
• 125 mL (1/2 cup) sun-dried tomatoes
• 30 mL (2 tbsp) mayonnaise
• 18 eggs
• 30 mL (2 tbsp) butter
• 12 slices toast
• To taste salt and freshly ground pepper