Chanterelle Omelets with Fines Herbes Sauce

Ingredients

• 2 1/2 cups flat-leaf parsley leaves
• 2 cups chives cut in 1/2-inch lengths
• 1 cup chervil leaves
• 1/2 cup tarragon leaves
• 3/4 cup water
• Salt
• 2 tablespoons plus 1 teaspoon unsalted butter
• 1 small shallot, minced
• 1/4 pound chanterelles, trimmed and coarsely chopped
• 1 tablespoon crème fraîche
• 1/2 teaspoon vegetable oil
• 4 large eggs, at room temperature

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