Arnold Bennett Omelette
A classic, rich, and fluffy omelette from the Savoy Hotel, featuring smoked haddock, cream, and a golden Parmesan cheese topping. A truly luxurious brunch or light supper.
Nutrition per serving
Ingredients
Fish(1)
- smoked haddock- 150 gundyed, skinless and boneless fillet
Dairy(3)
- whole milk- 150 mlfor poaching the haddock
- double cream- 30 mlalso known as heavy cream
- parmesan cheese- 30 gfinely grated
Egg(1)
- large eggs- 4 countfree-range, room temperature
Fat(1)
- unsalted butter- 15 gcubed
Spice(1)
- black pepper- 1 gfreshly ground, to taste
Condiment(1)
- salt- 1 gto taste, use sparingly
Herb(1)
- fresh chives- 5 gfinely chopped, for garnish
AI-powered ingredient substitutions
Join CuocoMitra to get intelligent ingredient alternatives based on your pantry, dietary restrictions, and taste preferences.
Unlock AI featuresInstructions
Poach the Smoked Haddock
Place the 150 g smoked haddock smoked haddock fillet in a small saucepan and pour over the 150 ml whole milk of milk. Bring to a gentle simmer over a medium-low heat.
Cook for about 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Once cooked, carefully lift the haddock from the pan, and set it on a plate. Strain and reserve 3 tablespoons (45ml) of the infused milk for later. When the fish is cool enough to handle, flake it into large chunks.
Poaching the haddock in milk not only cooks it gently but also infuses the milk with a wonderful smoky flavour, which is the secret to a truly authentic Arnold Bennett omelette.
Prepare the Egg Mixture
In a medium bowl, lightly whisk the 4 large eggs. Stir in 3 tablespoons of the reserved, cooled poaching milk, half of the double cream (double cream ml), and half of the grated Parmesan cheese (parmesan cheese g).
Season with a pinch of salt and a generous grinding of black pepper. Be cautious with the salt, as the haddock and Parmesan are already quite salty.
Don't over-whisk the eggs! You want them just combined, not frothy. This helps create a tender, creamy curd rather than a tough omelette.
Cook the Omelette
Preheat your grill (broiler) to a high setting.
Melt the 15 g unsalted butter of butter in a medium, oven-safe non-stick frying pan over a medium heat. Once it's foaming, pour in the egg mixture. Cook for 2-3 minutes, gently stirring and drawing the cooked egg from the edges towards the centre with a spatula. For a fluffier texture, avoid over-stirring. Stop when the omelette is about 80% set but still soft and slightly runny on top.
Using an oven-safe pan is crucial for the final step. If you don't have one, you can try to carefully slide the omelette onto an oven-safe plate before grilling, but it's risky!
Add Filling and Grill to Finish
Remove the pan from the heat. Scatter the flaked smoked haddock evenly over the surface of the omelette. Drizzle with the remaining double cream ml of cream and sprinkle the rest of the Parmesan cheese (parmesan cheese g) over the top.
Place the pan under the hot grill for 1-2 minutes, or until the top is bubbling and a beautiful golden brown. Watch it like a hawk to prevent it from burning!
The goal of grilling is to melt the cheese and lightly brown the top, not to overcook the eggs underneath. Keep it close to the heat source for a quick finish.
Garnish and Serve
Carefully remove the hot pan from under the grill. Garnish with freshly chopped 5 g fresh chives of chives, if using.
Serve immediately, straight from the pan, for the best texture and flavour. This recipe makes a generous meal for one or a lighter meal for 2.
A simple green salad with a vinaigrette dressing is the perfect accompaniment to cut through the richness of the omelette.
Ready to cook smarter with AI?
Create personalized recipes, get real-time cooking guidance, track your macros, and build meal plans that fit your lifestyle.