Classic Omelette Arnold Bennett Food

OMELETTE ARNOLD BENNETT

Omelette Arnold Bennett image

For a traditional British dish, try this recipe for a classic Omelette Arnold Bennett, tastily flavoured with smoked haddock.

Provided by English_Rose

Categories Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 ounces smoked haddock, undyed
milk, to cover
1 bay leaf
1 slice onion
2 sprigs fresh parsley
4 eggs
salt & freshly ground black pepper
1 slice butter
2 tablespoons cream, whipped
1 -2 tablespoon freshly grated parmesan cheese
grilled tomatoes
watercress

Steps:

Place the smoked haddock in a saucepan. Add in enough milk to cover the haddock, together with the bay leaf, onion and parsley.
Simmer the haddock gently for 3-4 minutes until the flesh is opaque. Remove the haddock and skin and flake it.
Whisk the eggs in a bowl and season with salt and freshly ground pepper.
Melt the butter in a heavy-based medium frying pan over a moderate heat.
Pour in the whisked eggs, tilting the pan to spread them evenly.
Fry the omelette until the top is almost set but still slightly runny. Scatter over the smoked haddock flakes and spoon over the cream. Sprinkle over the Parmesan cheese.
Meanwhile, preheat the grill until hot. Finish the omelette off under the grill until brown and bubbling.
Serve at once with grilled tomatoes, garnished with watercress.

Nutrition Facts : Calories 597.8, Fat 39.6, SaturatedFat 18.1, Cholesterol 977.1, Sodium 1208.9, Carbohydrate 4.4, Fiber 0.3, Sugar 2.2, Protein 53.2

OMELETTE ARNOLD BENNETT

Omelette Arnold Bennett image

Posted for ZWT6 for Great Britain leg of tour. This late supper dish was created at the Savoy Hotel for the writer and critic who used to dine there after an evening at the theatre. It was elaborate but delicious, perhaps like Bennett's rich Victorian prose. This can easily be doubled to make a dish for 2.

Provided by Darkhunter

Categories Breakfast

Time 7m

Yield 1 omelette, 1 serving(s)

Number Of Ingredients 8

Ingredients

3 ounces finnan haddock, cooked and flaked
1 tablespoon parmesan cheese
sea salt
fresh ground black pepper
3 eggs
1 tablespoon water
1 1/2 ounces butter
1 tablespoon heavy cream

Steps:

Pre-heat broiler.
Combine haddock and cheese.
Whisk together the eggs and water. Season with salt and pepper.
Melt butter in omelette pan and add eggs.
Add fish and cheese on top of eggs just when they are beginning to set.
Immediately add cream to pan and place under broiler, just until the top is browned.
Slide on to warmed plate and serve immediately.

Nutrition Facts : Calories 693.9, Fat 57.2, SaturatedFat 31, Cholesterol 813.8, Sodium 611.4, Carbohydrate 1.8, Sugar 1.2, Protein 42.1

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