Volume VIII

First Light

Sixty ways into the morning, from a six-minute egg to bacon you cure yourself over a week. Six chapters, dual measurements throughout, and every recipe splits hands-on time from total time — at seven in the morning those are different numbers.

Try 48 recipes free — two from every book, including this one.

What's inside

• 3 large eggs
• 2 tbsp butter
• ¼ tsp fine salt
• ⅛ tsp white pepper
• 1 tbsp chives, snipped
• 1 tbsp gruyère, grated
• 1 tsp butter, to finish
• 1 tsp parsley, chopped

1. Beat the eggs thoroughly with the salt and pepper until completely uniform.
2. Melt the butter over medium heat until it foams but has not colored.
3. Pour the eggs in and stir fast with a fork held flat, shaking the pan at the same time, for about 20 seconds.
4. When the curds are small and the surface is still wet, stop stirring and let it set for 15 seconds.
5. Scatter the cheese and chives down the middle, then tilt the pan and roll the omelette over on itself towards the handle.
6. Turn out seam-down and rub the top with the last of the butter.