12 fresh, canned or frozen snails
1 tablespoon olive oil • 1 clove garlic 1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar 6 eggs 25 g/1 oz butter salt and pepper


1.Prepare the snails. Heat the olive oil in a pan over a medium heat, add the garlic and cook for a few minutes Until browned, then remove and discard.
2.Stir in the parsley, add the snails and season with salt and pepper. Stir gently and sprinkle with the vinegar.
3.Lightly beat the eggs with 1 tablespoon water and a pinch of salt and pepper. Melt the butter in a frying pan, pour in the eggs and cook until se1 on the und:erside and soft on top.
4.Spoon the snails, together with their hot cooking juices, on to one half of the omelette fold over and slide on to a warm serving dish.

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