Eggs Arnold Bennett
This delectable recipe combines tender flakes of smoked haddock and fluffy eggs smothered in a velvety cheese sauce. The rich flavors meld together perfectly to create a comforting dish that is sure to impress your taste buds. Serve this elegant haddock omelette with cheese sauce for a delightful meal that is both satisfying and flavorful.
— Constant Cookbook
Ingredients
- 300ml/10fl oz milk
- 200g/7oz un-dyed smoked haddock
- 1 bay leaf
- 10 black pepper
- 4 free-range eggs
- 40g/1½oz butter
- 15g/½oz plain flour
- 50g/1¾oz grated mature cheddar
- sea saltblack pepper
Instructions
- Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer.
- Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently.
- Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin.
- Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl.
- Heat a frying pan until medium-hot, add 15g/½oz of the butter and the eggs and cook gently, stirring with a fork until they just hold together.
- Add half the flaked fish to the top of the omelette, then roll out of the pan onto an ovenproof serving dish and top with the remaining fish.
- Preheat the grill to hot.
- Wipe out the omelette pan and add the remaining 25g/1oz butter and melt, then add the flour and cook stirring well for two minutes. Gradually add the milk, whisking all the time until it forms a smooth sauce. Season the sauce with salt and black pepper. You can add a knob of butter at this stage too if you want to.
- Pour the sauce over the top of the omelette, then scatter the grated cheese over the top and place under the grill for 3-5 minutes, or until golden-brown and bubbling.
- Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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