Omelet arnold bennett


by: CookieChef

This simple dish from eRecipe is named after the British novelist.


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serves: 2

1 1/4 cups milk

3 leaves bay

2 slices of onion

6 black peppercorns

10 oz smoked haddock (finnan haddie) fillet

6 eggs

1 1/2 tablespoons unsalted butter

2-3 tablespoons heavy cream

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper

Nutrition Facts
Omelet arnold bennett

Servings Per Recipe: 2

Amount per Serving

Calories: 588

  • Total Fat: 32.3 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 654.4 mg
  • Sodium: 1436 mg
  • Total Carbs: 11.6 g
  •     Dietary Fiber: 1 g
  •     Sugars: 8.7 g
  • Protein: 60.2 g

how is this calculated?

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1.  Mix the milk with 1 1/4 cups (300 ml) of water, pour it into a large shallow pan, and bring to a boil. Add the bay leaves, onion slices, and peppercorns, and bring to a boil. Add the smoked haddock, bring back to a gentle simmer, and poach for 3 to 4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into flakes, discarding any skin and bones.

2.  Preheat the broiler. Whisk the eggs together with some seasoning. Heat a 9- to 10-inch (23- to 25-cm) nonstick frying pan over a medium heat, then add the butter and swirl it around to coat the bottom and sides of the pan. Pour in the eggs. As they start to set, drag the back of a fork over the bottom of the pan, lifting up little folds of egg to let the uncooked egg run underneath.

3.  When the omelet is set underneath but still very moist on top, sprinkle with the flaked smoked haddock. Pour the cream on top, sprinkle with the Parmesan cheese, and put the omelet under the broiler, close to the heat. Broil until lightly golden brown. Slide it onto a warmed plate and serve with a crisp green salad, it desired.

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