Inspired by Sydney's potato chip French omelette and fresh squeezed orange & beet juice in season 2 of FX's The Bear the "The Sydney" is a classic three egg French omelette filled with garlic and herb Boursin cheese served on a crusty baguette topped with chive aioli, roasted beet and orange marmalade, and of course sour cream and onion ruffled potato chips.
It's rich, creamy, crunchy, and the marmalade brings some sweetness to balance out what should be the next breakfast sandwich you make.
2 tbsp unsalted butter
Garlic and herb Boursin
2 tbsp mayo
2 tbsp fresh chives
1 tsp garlic powder
1/2 cup roasted beets
1/2 cup orange marmalade
1 cup of sour cream and onion ruffled potato chips
Using a food processor or immersion blender, blend together roasted beets and orange marmalade. Set aside. In a small bowl, mix together, mayo, chives, and garlic powder. Set aside. Whisk together eggs until no streaks of white remain. Heat t tbsp butter in a non-stick pan of medium heat. Once frothy, add your eggs and being to strir and adjtiate aggressively until a soft scramble starts to form. Once the eggs begin to set, pipe a line of Boursin down the center. Begin to slow roll your omelette over in your pan, eventually on a plate.
Split your baguette in half. Spread a layer chive mayo on the bottom, then add your French Omelette. Top with a combo of whole chips and some crushed chips. Spread roasted beet and orange marmalade on the other half of your baguette and press together.