Omelette Arnold Bennett

Named after the critically acclaimed author

Omelette Arnold Bennett

A delicious breakfast that is worth the effort needed to assemble.

Ingredients (serves two)

  • 200ml whole milk
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • Grated fresh nutmeg
  • 250g smoked haddock (undyed)
  • 30g unsalted butter
  • 2 tablespoons plain flour
  • 100g Gruyère cheese, grated
  • 50ml single cream
  • 3 tablespoons Hollandaise
  • 5 large eggs
  • Black pepper

Method
Put the milk, bay leaf, peppercorns, a grate of nutmeg and haddock in a saucepan. Gently bring to the boil and then take off the heat and leave for five minutes. Take the fish out, remove its skin and gently flake the flesh. Strain the milk and set aside.

Now for the Béchamel sauce base. Melt half the butter in a saucepan. Add the flour and mix well to form a roux. When it starts to smell biscuity, add a little of the strained milk and mix thoroughly, avoiding lumps. Gradually add all the milk. When it is all integrated, add half the cheese. Cook the mixture for about four minutes, stirring frequently. Add the cream.

Now it all comes together. Turn the grill on to its highest setting. Mix the haddock, cheesey Béchamel and the Hollandaise together. Whisk up the eggs. Melt the remaining butter in a medium, heavy-based frying pan. When it is bubbling, add the eggs so they coat the inside of the pan, stirring the mixture gently to keep it light. When it is set around the edges and base but still runny on top, add the fish mixture and a little pepper. You probably won’t need any salt because the fish is salty enough already. Sprinkle the rest of the cheese on top then put the pan under the grill until it colours and bubbles. The insides should be delightfully gooey. Cut in half and then serve.

The Breakfast Bible by Seb Emina and Malcolm Eggs
Published by Bloomsbury Publishing Australia, RRP $49.99
www.bloomsbury.com/au





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