Easy Omelette Arnold Bennett Recipes

QUICK OMELETTE ARNOLD BENNETT

Quick omelette Arnold Bennett image

Named after writer Arnold Bennett, this is a quicker version of the classic recipe made famous by the Savoy Hotel, who created it for him. Make our 15-minute recipe for omelette Arnold Bennett as an impressive, no-faff Mother's Day or Valentine's Day breakfast. Have time to make the longer version? You'll find our classic Arnold Bennett recipe here.

Provided by The delicious. food team

Categories Omelette recipes

Time 15m

Yield Serves 1

Number Of Ingredients 8

Ingredients

120ml whole milk
80g sustainable smoked haddock fillet
1 tbsp plain flour
2 large free-range eggs
2 tbsp crème fraîche
2 tbsp freshly grated parmesan
A knob of butter
A handful of chives, chopped

Steps:

Put the milk in a small pan with the haddock. Cover with a lid and poach over a low heat for 5 minutes until just cooked through.
While the fish poaches, whisk the flour with the eggs, crème fraîche and parmesan until smooth. Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth.
Heat the butter in a non-stick, heavy-based frying pan (about 25cm) and, once foaming, pour in the egg mixture. Cook for 8 minutes, swirling the pan to cook evenly. Once the omelette is almost cooked, scatter over the chives, then flake in the haddock. Using a spatula, fold the omelette in half, then scatter with more chopped chives and black pepper to serve.

Nutrition Facts :

EASY OMELETTE ARNOLD BENNETT

Easy Omelette Arnold Bennett image

This is an adaptation of a famous omelette created by a chef at The Savoy Hotel for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace, while staying there. It's a truly wonderful creation, a flat but fluffy open-faced omelette made with smoked Finnan haddock.

Categories Omelette Recipes Eggs recipes Easy meat-free recipes Recipes for 2

Yield Serves 2 as a supper dish or 3 as a light lunch with salad

Number Of Ingredients 8

Ingredients

2 rounded tablespoons crème fraîche
8 oz (225 g) smoked haddock, skin and bones removed, cut into ½ in (1 cm) chunks
5 large eggs
½ level teaspoon cornflour
½ oz (10 g) butter
1 teaspoon olive oil
2 oz (50 g) Gruyère, grated
salt and freshly milled black pepper

Steps:

To begin with, measure the crème fraîche into a medium saucepan and bring to a gentle simmer. Add some freshly milled black pepper but don't add salt yet because the haddock can be quite salty. Then pop in the prepared fish and let it poach gently, uncovered, for about 5 minutes. Meanwhile, make up the sauce: separate one of the eggs, breaking the yolk into a small bowl and reserving the white in another bowl. Add the cornflour to the yolk and whisk well. When the fish is cooked, use a draining spoon to lift it out into a sieve placed over the saucepan, to allow the liquid to drain back. Press lightly to extract every last drop of liquid, then place the sieve containing the fish on a plate. At this point pre-heat the grill to its highest setting. Now bring the liquid in the pan back up to simmering point, then pour it on to the egg yolk, whisking all the time. Then return the whole mixture to the saucepan and gently bring it back to just below simmering point or until it has thickened - no more than one or two minutes. After that, remove it from the heat and stir in the cooked haddock, tasting to see if it needs any salt. Next, whisk up the egg white to the soft-peak stage and carefully fold it into the haddock mixture. Now for the omelette. First beat the 4 remaining eggs with some seasoning. Next, melt the butter and oil in a frying pan until foaming, swirling them round to coat the sides and base. When it's very hot add the eggs, let them settle for about 2 minutes, then begin to draw the edges into the centre, tilting the pan to let the liquid egg run into the gaps. When you feel the eggs are half set, turn the heat down and spoon the haddock mixture evenly over the surface of the eggs, using a palette knife to spread it. Now sprinkle the Gruyère over the top and place the omelette pan under the grill, positioning it roughly 5 inches (13 cm) from the heat source. The omelette will now take 2-3 minutes to become puffy, golden brown and bubbling. Remove it from the grill, let it settle and relax for 5 minutes before cutting into wedges and serving on warmed plates.

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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