“The Bear” Boursin Omelet With Sour Cream & Onion Potato Chips

Name: “The Bear” Boursin Omelet With Sour Cream & Onion Potato Chips
Prep time: 5 min
Total time: 10 min
Yield: 1 serving(s)
Ingredients: 3 large eggs; Pinch of kosher salt; 2 tbsp. Boursin Garlic & Fine Herbs Cheese (half a circle); 1 tbsp. plus 1 tsp. unsalted butter, divided; Pinch of white pepper (optional); 1 handful ruffled sour cream & onion potato chips, crushed; Sliced chives, for serving

By Robert SeixasUpdated: Jun 30, 2025

Approved by the Delish Test Kitchen

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boursin omelet with sour cream onion potato chips sprinkled on top with chives

PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

Yields:

1 serving(s)

Prep Time:

5 mins

Total Time:

10 mins

Cal/Serv:

508

Jump to recipe

If you’re one of the many who’s seen the viral show The Bear, then this omelet with a unique cheesy, crunchy combo will look familiar. Team Delish asked me to re-create the “omelet scene—one of the most talked-about scenes in food—for fans of the show and simply those who love a savory breakfast. If you want to make this omelet—complete with Boursin and sour cream and onion chips—at home, there’s a couple things you want to keep in mind:

The technique:
Watch the scene carefully, and you’ll notice that despite the semi-ridiculous technique (specifically, the egg scrambling over a strainer), Chef Sydney’s omelet is technically imperfect, as far as a classic French omelet is concerned. But that’s what fine dining is all about: The quest for perfection is only a quest, and perfection is never realized. Her trick to obscure the mistakes: Blanket the finished omelet in crushed potato chips (we highly recommend following this logic for mostly everything).

The pan:
My top tips for making this omelet? Don’t even think about making this in anything other than a nonstick pan. For the video I filmed of this recipe, I couldn’t find a nonstick pan; I struggled mightily. Secondly: Use the off-heat method on occasion. If you think it’s cooking too quickly, simply pull the pan off heat and let it rest.

Made this recipe? Let us know how it went in the comments below!

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Ingredients

3
large eggs
Pinch of kosher salt
2 Tbsp.
Boursin Garlic & Fine Herbs Cheese (half a circle)
1 Tbsp.
plus 1 tsp. unsalted butter, divided
Pinch of white pepper (optional)
1
handful ruffled sour cream & onion potato chips, crushed
Sliced chives, for serving

Directions

1. Step 1Set a medium or large fine-mesh strainer over a medium bowl. Crack eggs into strainer and beat with a fork until whites and yolks are uniform. Once eggs are strained, scrape bottom of strainer and add to bowl to ensure there’s no waste. Add salt to eggs and briefly whisk to combine.
2. Step 2If using a resealable bag, in a small bowl, mix Boursin with 1 teaspoon water, adding up to 1 more teaspoon water if needed, until smooth and combined. (The idea is to thin the Boursin so it can be properly piped.) Using a small spatula or spoon, transfer Boursin to a quart-size resealable bag, pushing Boursin about 1/4" from bottom of bag. Snip corner of bag with scissors.
3. Step 3In an 8" nonstick skillet over medium heat, melt 1 tablespoon butter. When butter is foamy (but not yet browned), add eggs; season with pepper (if using). Using a rubber spatula or plastic fork (plastic is key; you don't want to scratch your pan), rapidly stir with one hand while shaking pan with the other. In 1 to 2 minutes, the eggs will resemble a soft scramble. Still using spatula or fork, spread eggs in an even layer, scraping down any excess on sides of pan.
4. Step 4Remove pan from heat. Pipe Boursin in a line down center of eggs. (Alternatively, using a spoon, place dollops of Boursin in center of eggs.)
5. Step 5Slightly tip skillet away from you. Starting closest to you, fold eggs over themselves until eggs cover Boursin.
6. Step 6Roll or slide omelet onto a plate, seam side down. Brush with remaining 1 teaspoon butter. Top with chips and chives.