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Omelette Arnold Bennett

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175g/6oz smoked haddock fillet, poached and drained
50g/2oz/4 tbsp butter, diced
175ml/6fl oz/¾ cup whipping or double (heavy) cream
4 eggs, separated
40g/1½oz/⅓ cup mature Cheddar cheese, grated
Ground black pepper
Watercress, to garnish


Serves: 2


1. Remove the skin and any bones from the haddock fillet and discard. Carefully flake the flesh using a fork.

2. Melt half the butter with 60ml/4 tbsp of the cream in a fairly small non-stick pan, then add the flaked fish and stir together gently. Cover the pan with a lid, remove from the heat and set aside to cool slightly.

3. Mix the egg yolks with 15ml/1 tbsp of the cream. Season with pepper, then stir into the fish. In a separate bowl, mix the cheese and the remaining cream. Stiffly whisk the egg whites, then fold into the fish mixture. Heat the remaining butter in an omelette pan, add the fish mixture and cook until browned underneath. Pour the cheese mixture over and grill (broil) until bubbling. Garnish and serve.

COOK'S TIP:- In a comfort food emergency, when smoked haddock may not be available, use drained and flaked canned tuna or salmon instead.

Energy 850Kcal/3518kj; Protein 38.6g; Carbohydrate 2.6g, of which sugars 2.6g; Fat 76.2g, of which saturates 43.3g; Cholesterol 653mg; Calcium 291mg; Fibre 0g; Sodium 1151mg

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