They say you can't make an omelette without breaking a few eggs.
This one, however, is more likely to break the bank.
In fact at £90, it would leave most of us spluttering in disbelief. But then, as chef Neil Churchill explains, you do get a lot of gastronomic decadence for your money.
Worth the £90 price tag? Katherine Faulkner samples the delights of the exclusive gulls' egg omelette at the Boisdale restaurant in the City of London
So, is it worth £90?
In these credit crunched times, £90 sounds like an awful lot to hand over for an omelette.
But it has to be said that this is certainly no ordinary omelette.
Tucked down an alley in a rather soulless part of London, this popular hideaway offers city slickers tartan carpets, highland whiskies and a cheery Scottish welcome alongside its eye-wateringly expensive eggs.
As you would perhaps expect for an omelette that costs the best part of £100, there is no skimping on ingredients.
Light and fluffy in texture yet deep, rich and earthy in flavour, the gulls’ eggs themselves certainly don’t disappoint.
Lashings of sweet, succulent lobster are tempered beautifully by the saltiness of the crab meat.
And fresh green asparagus tips add a splash of colour, as well as a much needed bite.
Only the super-expensive summer truffles are a five-star ingredient too far – and risk tipping an already heady olfactory mix just over the edge.
Diners will need a hearty appetite – as well as a bulging wallet – to be able to handle this particular omelette.
It was far too much for me to manage on my own.
But judging by the glut of city boys who couldn’t resist jostling for a taste of my super-expensive leftovers, this not-so-humble omelette could take its place along Porsches and Rolexes as the latest city status symbol.
The omelette is made from the eggs of the black-headed gull, which can cost as much as £5 each.
The eggs can be gathered for only six weeks a year by a small number of licensed collectors, making them a little more exclusive than those in the average supermarket carton.
The omelette is then filled with the finest Scottish lobster and crab, as well as Italian truffles and fresh English asparagus. And the final flourish? A splash of Champagne, of course.
Mr Churchill, who is serving it up at the Boisdale restaurant in the City of London, said: 'I know it's a lot of money for an omelette but there has never been one as decadent as this.
'I believe our diners will feel it is money well spent when they taste it.
'We get a lot of City workers in here and if they are in a good mood it will be a nice way to celebrate.'
Boisdale is owned by Ranald Macdonald, Younger, of Clanranald, who is the eldest son of the 24th Chief and Captain of Clanranald.
And he is already a fan of the exotic omelette. He said: 'Gulls' eggs are very rare. They have a magnificent flavour and make an incredibly light and fluffy omelette. And, of course, they are ridiculously expensive.'
Despite the price tag, the restaurant's well-heeled clientele have been more than happy to splash out on the omelette.
David McCarthy, a 40-year-old City broker, said: 'I probably wouldn't buy one for my friends but I would have no problems treating myself to one.
'The lobster has a lovely fresh flavour and the eggs are incredibly rich. The ingredients are obviously expensive so you would expect to pay more.'
Head chef Mr Churchill, 33, who was trained at Claridge's, uses three gulls' eggs in each omelette.
He said: 'It costs about £35 just to put the ingredients on the plate.
'The secret of the taste is that all of the ingredients have a short season and are at their peak right now.
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