Flat omelette with spring onion and anchovy

Main course: serves 1. Total time: 15 minutes

2 large free-range eggs
salt and pepper
a sprinkle of chopped parsley
1 spring onion, finely sliced
3tbsp of cream
a generous knob of butter 2 salt anchovy fillets, sliced into 2 lengthways using a sharp knife (woe betide you if you choose to use those silvery pickled anchovies; nice as they are, they are not welcome here)

Heat an overhead grill. Mix together the eggs, seasoning, parsley, spring onion and 1tbsp of the given amount of cream in a bowl. Then remove 3tbsp of this mixture to a small bowl and stir in the remaining 2tbsp of cream, adding a tiny amount of extra seasoning.

Melt the butter in a non-stick frying pan or your favourite omelette pan. Once the butter froths, pour in the egg mixture. Using a spatula, lift up the liquid parts to mingle with the set parts while cooking over a gentle heat until semi-liquid and semi-set. Lay over the strips of anchovy and then spoon over the contents of the small bowl, spreading it over the anchovy fillets to cover completely.

Flash under the grill for a minute or two until lightly gilded and just set. Slide on to a warm plate and eat at once.