Easy Omelette Arnold Bennett Recipes
OMELETTE ARNOLD BENNETT
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
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
OPEN-FACE OMELET ARNOLD BENNETT
Categories Cheese Dairy Egg Fish Breakfast Brunch Broil Quick & Easy Low Cal Lunch Seafood Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
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.
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- Pour the milk and water into a large based pan and add the bay leaf and black peppercorns. Bring the liquid to the boil then turn down to a simmer. Place the fish in the milk mixture and poach gently for 3-4 minutes. Remove the fish from the pan and set aside. Once cooled break the fillet into bite-sized flakes, ensuring there are no bones.
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