Open Face Omelet Arnold Bennett Recipes

EASY OMELETTE ARNOLD BENNETT

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.

OPEN-FACE OMELET ARNOLD BENNETT

Steps:

• Preheat broiler. Whisk eggs in large bowl to blend. Sprinkle with salt and pepper. Heat 10-inch broiler proof nonstick skillet over medium-high heat.
• Add butter and let brown. Add eggs to skillet; stir with heatproof spatula until eggs are softly set but still a little runny, about 30 seconds. Sprinkle smoked whitefish and cheddar cheese over eggs, then drizzle with cream. Broil until omelet is set and golden brown at edges, about 1 minute. Slide omelet out onto platter. Cut omelet into wedges and serve.

OMELETTE ARNOLD BENNETT

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.

OMELETTE ARNOLD BENNETT

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.

OPEN-FACED OMELET

Steps:

• In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.