Caviar and lemon crème fraîche omelette

In a bowl, mix together the lemon juice, zest and crème fraîche and season. Cover and refrigerate while preparing the eggs.

In another bowl, beat the eggs, cream and water with a fork and season.

Heat the butter in a non-stick frying pan over medium to high heat. When the butter foams, pour in the egg mixture. Once cooked to your liking, fold over and lift onto a serving plate.

Using a small sharp knife, make a deep slit in the top of the omelette. Spoon in the lemon crème fraîche, top with the caviar and sprinkle with the chives. Serve immediately.