Toast with Omelet, Shrimp and Dill Pesto

Toast the baguette slices under the broiler on both sides until golden brown.

For the omelet, separate the eggs, beat the egg whites until stiff and whisk the egg yolks with cream and salt and pepper to taste. Fold in the egg whites. Heat 1 tablespoon butter in a pan, add the egg mixture and cook over medium heat, allowing the mixture to set before flipping and cooking on the other side.

For the pesto, rinse the dill, spin dry and chop. Puree the dill, Parmesan, almonds and olive oil in a blender until a paste forms. Season with salt and pepper. Sprinkle the shrimp with lemon juice.

Cut the omelette into 8 pieces.