London
Omelette Arnold Bennett
Smoked fish, cheese and cream on an open omelette, grilled till bubbling. Hotel breakfast swagger.
25 minTime
35 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original451kcal
35 gprotein
0 gfibre
25minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Poach the haddock in the milk at a bare simmer, then lift out and flake, removing skin and bones.
- 2Heat the grill. Mix the flaked fish with half the cream and half the parmesan.
- 3Beat the eggs with pepper. Melt the butter in an ovenproof pan and cook the eggs as a flat, open omelette until the base is set but the top is still soft.
- 4Spoon the fish mix over the omelette, drizzle the rest of the cream and scatter the rest of the cheese. Grill until bubbling.
- 5Scatter parsley and slide onto a warm plate.
Serve it like this
Serve straight from the pan in wedges, with a green salad and buttered toast.
