Mini Smoked Haddock Omelettes
This luxurious smoked haddock omelette is a delightful indulgence for brunch or a leisurely breakfast. The creamy Parmesan topping adds a rich and savory touch, perfectly complementing the flaky haddock within. Serve with a side of fresh salad and buttered toast for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 600ml milk
- 3 bay leaves
- 2 slices onions
- 6 black peppercorns
- 600g un-dyed smoked haddock fillet
- 8 eggs
- 25g soft butter
- 100ml double cream
- 4 tbsp grated Parmesan
- 2 tbsp snipped chives
- salad and lots of buttered toast, to serve
Instructions
- Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
- Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins – they will be slightly un-set in the middle but will finish cooking under the grill.
- Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.
Cook Time
20M
Prep Time
PT25M
Yield
Serves 8
Nutrition
- Calories: 255 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Protein Content: 24 grams protein
- Sodium Content: 1.79 milligram of sodium
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