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Omelette Arnold Bennett

Invented at The Savoy Hotel in the 1920’s for the writer and critic Arnold Bennett. Many recipes have a sauce like hollandaise or bechamel but I have tried to make this version slightly healthier without loosing the unctuous texture. Traditionally a breakfast dish, we like to have it for brunch or lunch with a green salad.

400ml milk

2 bay leaves

6 peppercorns

1/2 onion, sliced

pinch nutmeg

300g smoked haddock (undyed) or other smoked white fish

8 eggs

30g unsalted butter

60ml double cream

40g gruyere, grated

Omelette Arnold Bennett served

Pour the milk into a pan (which will fit the fish snuggly), add the bay leaves, peppercorns, onion and a pinch of nutmeg. Bring to the boil, remove from the heat and slide the fish into the milk and leave for up to 10 minutes, check after 5 minutes, you want the fish to easily flake. Remove to a plate and when cool enough to handle, remove the skin and check for bones, break into flakes and set aside.

Preheat the grill to high. Whisk the eggs with some seasoning (be careful with the salt at the smoked fish will be quite salty). Heat a large non stick frying pan over a medium heat. Add the butter swirling it around to coat the base of the pan. Pour in the eggs to cover the base of the pan. Allow to cook for a couple of minutes then use a fork to draw the sides into the centre whilst tilting the pan to allow uncooked egg to run under the omelette.

Once the omelette is set underneath but still slightly runny on top, sprinkle over the flaked fish, drizzle over the cream and sprinkle with grated cheese. Place under the grill for a minute or two until lightly golden brown.

Remove from the grill and serve. If you’re having it for brunch or lunch, serve with a crisp green salad

Omelette Arnold Bennett

Omelette Arnold Bennett

Jules
Invented at The Savoy Hotel in the 1920's for the writer and critic Arnold Bennett. Many recipes have a sauce like hollandaise or bechamel but I have tried to make this version slightly healthier without loosing the unctuous texture. Traditionally a breakfast dish, we prefer to have it for brunch or lunch with a green salad.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine British
Servings 4 people
Calories 369 kcal

Ingredients
  

  • 400 ml milk
  • 2 bay leaves
  • 6 peppercorns
  • 1/2 onion sliced
  • pinch nutmeg
  • 300 g smoked haddock (or other undyed smoked white fish)
  • 8 eggs
  • 30 g unsalted butter
  • 60 ml double cream
  • 40 g gruyere grated

Instructions
 

  • Pour the milk into a pan (which will fit the fish snuggly), add the bay leaves, peppercorns, onion and a pinch of nutmeg. Bring to the boil, remove from the heat and slide the fish into the milk and leave for up to 10 minutes, check after 5 minutes, you want the fish to easily flake. Remove to a plate and when cool enough to handle, remove the skin and check for bones, break into flakes and set aside.
  • Preheat the grill to high. Whisk the eggs with some seasoning (be careful with the salt at the smoked fish will be quite salty). Heat a large non stick frying pan over a medium heat. Add the butter swirling it around to coat the base of the pan. Pour in the eggs to cover the base of the pan. Allow to cook for a couple of minutes then use a fork to draw the sides into the centre whilst tilting the pan to allow uncooked egg to run under the omelette.
  • Once the omelette is set underneath but still slightly runny on top, sprinkle over the flaked fish, drizzle over the cream and sprinkle with grated cheese. Place under the grill for a minute or two until lightly golden brown.
  • Remove from the grill and serve. If you're having it for brunch or lunch, serve with a crisp green salad

Nutrition

Calories: 369kcalCarbohydrates: 3gProtein: 34gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 433mgSodium: 740mgPotassium: 483mgFiber: 1gSugar: 1gVitamin A: 1050IUVitamin C: 1mgCalcium: 209mgIron: 3mg
Tried this recipe?Let us know how it was!

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