Omelette Arnold Bennett

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 3 1/2 ounces smoked haddock, undyed
• milk, to cover
• 1 bay leaf
• 1 slice onion
• 2 sprigs fresh parsley
• 4 eggs
• salt & freshly ground black pepper
• 1 slice butter
• 2 tablespoons cream, whipped
• 1 -2 tablespoon freshly grated parmesan cheese
• grilled tomato
• watercress

Recipe

• 1 place the smoked haddock in a saucepan. add in enough milk to cover the haddock, together with the bay leaf, onion and parsley.
• 2 simmer the haddock gently for 3-4 minutes until the flesh is opaque. remove the haddock and skin and flake it.
• 3 whisk the eggs in a bowl and season with salt and freshly ground pepper.
• 4 melt the butter in a heavy-based medium frying pan over a moderate heat.
• 5 pour in the whisked eggs, tilting the pan to spread them evenly.
• 6 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.
• 7 meanwhile, preheat the grill until hot. finish the omelette off under the grill until brown and bubbling.
• 8 serve at once with grilled tomatoes, garnished with watercress.