Potato Chip Omelet Sandwich

Ingredients

8 inch length French baguette, sliced lengthwise with soft insides slightly scooped out to make room for the chips
2 Tablespoons Boursin (garlic and herbs type is my favorite)
3 eggs whisked with 2 tablespoons snipped chives a pinch of se salt and a few cracks of freshly ground black pepper
Olive oil (about 2 teaspoons)
Handful potato chips, plain or flavor of your choice (No such thing as bad chip. Weird yes; bad no.)

Method

Spread the Boursin on both sides of the bread and set aside (leaving the bread open, with the surfaces exposed).

Heat a medium sized non-stick sauté pan over medium high heat and add just enough olive oil to coat the bottom of the pan. Heat until the oil starts to shimmer. Pour in the beaten eggs,redu ce the heat to medium and cook, using a plastic spatula to run lightly around the edges of the omelet to keep it from sticking.

When the bottom of the omelet has set and the top is just still just a little runny (depends upon how much heat you’re giving it), use the spatula to fold the omelet over itself in thirds so it is roughly the size of the baguette. Tip the omelet out onto the Boursin coated bottom side of baguette and top with potato chips. Place the Boursin coated top half over the chips and press down lightly to crunch the chips and seal the deal.