Free-range chicken breast with lemon balm and Aargauer spring omelette with morels on melted tomatoes
Pluck off the leaves of the lemon balm. Lift the skin of the chicken breast slightly from the side and push the lemon balm leaves underneath. Now season the breast with salt and pepper. Sauté with a little bit of butter on both sides over medium heat for about 4 minutes.
Cut the morels’ root off and cut them in half lengthwise. Rinse well in plenty of water. Cool in iced water for about 2 min. Finely chop the shallot.
Mix all eggs in a baking bowl. Add cream and milk, season with pepper mill and salt. Put the butter in a medium Teflon pan and brown the morels and shallots. Add the eggs and stir with a spatula until a creamy egg custard is formed. Now, on the spot, lift the stem end of the skillet and push the entire egg dish forward into the bulge of the rim and bottom. Use the spatula to quickly form a nice omelet and invert onto the plate. (The omelet should not take on a brown color).
Place the tomato in boiling water for about 20 seconds and then cool on the spot in iced water and remove the skin. Remove the seeds and dice the tomato flesh. Chop the shallot and the kitchen herbs and sauté them in a little butter. Add the tomato cubes and steam briefly. Extinguish with white wine and add a