The painter kept food journals, especially at his house in Giverny, Normandy, where many ingredients were grown. His usual breakfast was a herb omelette, cold meats and sausage, toast, jam and tea.
Serves two
Lightly beat six eggs with a good pinch of salt and pepper. Finely chop a handful of parsley, chives, tarragon and chervil, and add to the eggs. In a large, wide frying pan, melt a big knob of butter on a low-medium heat. When foaming (but not brown), pour in the egg mix. After a minute or so, use a fork to pull the cooked egg from the edge into the middle, creating folds. Continue to cook, forking occasionally, until the base is cooked and barely golden; the top should be a little runny. Shimmy the pan so the omelette slides to one side and fold over to form a neat roll. Cut in half and serve with hot buttered toast.
