Method:

• 1

  Beat the eggs in a bowl and season them with the finely chopped aromatic herbs, fresh cream and a pinch of salt and pepper.

• 2

  Heat a 20-cm diameter non-stick pan over a high flame. Pour a ladle-full of the egg mixture into the pan and tilt the pan to spread an even layer. Cook for approx. 2 minutes, until the omelette is golden. Using a spatula, turn the omelette over and cook it on the other side for another 2 minutes. Transfer it to a plate and repeat the process until the batter is finished.

• 3

  Place the beans, goat’s cheese, chopped parsley, 1 tablespoon of oil and the lemon juice in a bowl. Mash with a fork and season with a pinch of salt and pepper. Brush the bread with a little oil and toast it under the grill. Spread it with the creamy bean mixture. Finish off with some rocket, the omelette and top with more rocket. Drizzle with a little oil and season with a pinch of salt and pepper. If desired, cut the bread in half and make a two-layer sandwich.