Marie Antoinette Approved Austin Brunch Spot

Okay, so who knows if Marie Antoinette would approve of this brunch spot, but when it comes to style, this Austin restaurant has it all.

It’s been a busy few months for me. If you didn’t know, I moved to Austin, TX! It’s been quite the adjustment. Every now and then I forget that we live in Texas. It’s very far from my Pittsburgh friends and family, but the food is so worth it. This gorgeous French restaurant is my latest obsession in our new city.

Hot Tip: If you can’t make it to Austin, make the French omelette at the end of the recipe and put on your most fabulous high heals. Is that not what the French would do? I mean, oui!

The Atmosphere

The New American, French-inspired restaurant has a casual-chic ambiance. Several umbrella-shaded round tables are arranged on the patio. (Don’t worry, they have heaters for the cooler days!)

What’s absolutely fabulous is the perfectly mis-matched chinaware. It all looks effortlessly vogue. It’s like if you walked into Anthropologie and hand-selected a china plate here and a coffee cup there and it all still works. I’m obsessed and honestly inspired. Is this a sign to go buy some new chinaware?

The beautiful ivy walls and decorative plates create a tasteful relaxed atmosphere that’s perfect for a brunch date with the girls or a new boo!

The Drinks

I’ll be honest. This brunch started at 9:00 AM. Some might consider that breakfast, but luckily their weekend brunch menu is from 8:00 AM – 3:00 PM so that didn’t stop me from trying a mimosa.

1417 created a fall-themed mimosa divinely named the “Maple Kiss.” It was the sweetest kiss I’ve ever had. (Don’t tell my man!) Made with all my favorite ingredients Tito’s, Cava, Auguste Cerice Hard Cider, and rimmed with maple syrup. The drink is more refreshing and light than my usual fall apple cider mimosa recipe. It’s something I’ll have to try to recreate for y’all!

1417’s cocktail menu has all the musts with a twist – cucumber gimlet, apple cider hot toddy, and their version of a Bloody Mary called the 13 Rue Bourbon St made with Shelly’s Secret Bloody Mary Mix. Shelly must really know her stuff!

The Food

Regretfully, I did not have any cake. Marie Antoinette would be disappointed. 1417 is known for their pastries and they don’t disappoint. Buttery biscuits and chocolate croissants that just melt in your mouth.

Following the pastries we shared the grilled cheese that’s a beautiful combination of raclette, brie, and tomato jam oozing between two slices of sourdough.

I ordered a classic breakfast with fried eggs, a salad, and house-made bacon. Y’all, usually I have low expectations for this kind of simple breakfast. I could write songs about their thick juicy bacon. Dear lord. It was divine.

How to make a French Omelette

This recipe is inspired by the light, French omelette that my friend ordered from 1417. You can add or remove any ingredients that suit you!

Hot Tip: If you think it could use more butter, add more. This recipe is simple but decadent. The butter gives it all of the flavor.

What You’ll Need for the French Omelette

This makes one French omelette.

• 3 large eggs
• A dash of salt
• 2 teaspoons of chives
• 1 1/2 tablespoons butter
• 1 dollop of Crème Fraîche (optional)

How To Make the French Omelette

1. Whisk your eggs and salt until the egg whites are completely mixed. (You’re breaking the proteins down!)
2. Heat 1 tablespoon butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as the butter melts, add your egg mixture. This is time for the tricky part. Stir in a circular pattern with a heat-proof spatula, lifting and “scrambling” eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. This will take a couple of minutes until all of the eggs are nearly cooked.
3. Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
4. Tilt your pan slightly on the side. Then use your spatula to start rolling the omelette into a cylinder shape, leaving the seam side up. Add the remaining 1/2 tablespoon butter to pan. The omelette will glisten with the additional butter!
5. Finally, get ready to plate the omelette. Flip it onto your plate seam side down. Add more butter. Just to make sure it’s velvety smooth.
6. Once it’s plated, add chives and a dollop of crème fraîche!
7. Enjoy!

You can watch me make the French Omelette in this Instagram video! The decadent French omelette pairs beautifully with a French 75!

Print Recipe

Classic French Omelette

Breakfast, Brunch – French

By Tori Mason – Serves: 1

Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

This French omelette has a beautiful velvety texture that just melts in your mouth. It's the breakfast you'll want to make on an easy Sunday morning.

Ingredients

• French Omelette Ingredients
• A dash of salt
• 2 teaspoons of chives
• 1 1/2 tablespoons butter
• 1 dollop of Crème Fraîche (optional)

Instructions

French Omelette Instructions

1

Whisk your eggs and salt until the egg whites are completely mixed. (You're breaking the proteins down!)

2

Heat 1 tablespoon butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as the butter melts, add your egg mixture. This is time for the tricky part. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. This will take a couple of minutes until all of the eggs are nearly cooked.

3

Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.

4

Tilt your pan slightly on the side. Then use your spatula to start rolling the omelette into a cylinder shape, leaving the seam side up. Add the remaining 1/2 tablespoon butter to pan. The omelette will glisten with the additional butter!

5

Finally, get ready to plate the omelette. Flip it onto your plate seam side down. Add more butter. Just to make sure it's velvety smooth.

6

Once it's plated, add chives and a dollop of crème fraîche!

7

Enjoy!

Notes

This just makes one French omelette! It's more time consuming, but so worth the wait!

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