It’s not enough these days to look and talk like our favorite TV characters. Now we want to eat like them, too. Dishes that play key roles on popular shows seem just as appetizing as anything you’ll see Bobby Flay whip up on the Food Network. And, in many cases, they’re a lot easier to duplicate at home.

Case in point: The potato chip omelet from “The Bear”

The setup: In one of the defining scenes of last season’s Hulu hit, with the restaurant hurtling toward an opening so awful it would give Gordon Ramsay a heart attack, chef Sydney Adamu (Ayo Edeberi) senses that pregnant colleague Natalie “Sugar” Berzatto (Abby Elliott) is in dire need of comfort. This quick fix — a blend of fancy French cuisine and junk food — does the trick. The treat ends up telling us a lot about Adamu’s drive to please others, especially when the “chips” are down.

The recipe: What sets this recipe apart, aside from the genius combination of fancy (Boursin cheese) and not-so-fancy (potato chips), is straining the eggs for silky, chef-like perfection. A nonstick pan is essential, and so is savoring this anytime dish. Use either plain or sour-cream/onion potato chips, but ruffled is non-negotiable.

Recipes abound across the internet for this television-inspired breakfast. This one combines techniques from the Washington Post and Delish.

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The ‘Bear’ Omelet

INGREDIENTS

3 large eggs

Pinch of kosher salt

2 tbsp. butter, divided

2 tbsp. Boursin Garlic & Fine Herbs cheese, softened

Freshly ground white or black pepper, optional

Crushed ruffled sour-cream and onion potato chips, for serving

Chopped chives, for serving

Directions

Set a fine-mesh strainer over a medium bowl. Crack the eggs into the strainer and, using a fork, whisk the eggs, pushing them down into the bowl while you do it, making sure the white and yolks are uniform. Once the eggs are through the strainer, add any remaining egg from the strainer, add salt and whisk to combine.

In a 10-inch nonstick skillet over medium-low heat, melt 1 tablespoon of butter, swirling to coat the bottom and sides of the pan. Add the eggs, and use a rubber spatula to quickly stir them while shaking the pan. Still using the spatula, spread eggs into an even layer and occasionally scrape down the sides of the pan.

Cook until eggs are just set but still runny and wet, about 3 minutes. Remove from heat.

Place dollops of the Boursin in a line down the middle of the omelet; add freshly ground pepper, to taste.

Carefully fold the eggs over themselves to cover the cheese. Slide the omelet onto a plate, seam side down. Brush with remaining 1 tablespoon of butter, and top with potato chips and chives. Serves 1.

Tribune News Service