Omelet Arnold Bennett
Submitted by Fergie
Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minThis is the classic omelet invented by the Savoy kitchen for novelist Arnold Bennett in the 1920s, and it’s about as far from a weekday scramble as eggs get. Smoked haddock is poached just enough to flake into generous pieces, then folded into lightly whipped cream spiked with sharp cheddar. That cream-and-cheese mixture is the whole trick, it turns a simple omelet into something closer to a savory custard.
A dash of dill in the beaten eggs echoes the smoky fish without overpowering it. Use genuinely aged cheddar if you can find it, the older and sharper the better, since its punch needs to cut through the cream.
Timing matters. You want the egg to set just enough on the bottom while still looking slightly runny on top when the haddock mixture goes in. Serve it the moment it folds onto the plate.
Pro Tips
- Smoked haddock varies wildly in salt, taste a flake before seasoning the eggs so you don’t oversalt
- Wait for the butter to stop foaming and just start to color before pouring in the eggs, too hot scorches and too cold steams
- Use a non-stick or very well-seasoned pan, stuck omelets tear on the fold
- Don’t overfill with fish and cream or the omelet won’t close, a scant ladle of mixture on half is enough
- Serve on a warm plate, a cold plate dulls the whole thing in seconds
Variations
- Swap smoked haddock for hot-smoked salmon for a less traditional but equally rich version
- Add a spoonful of grated Gruyere for a deeper, more complex melt
- Run the finished omelet under a hot broiler for 30 seconds for a blistered, golden top (the traditional Savoy finish)
Ingredients
Directions
Prepare the fish by poaching it lightly (5 minutes) and then breaking it up into nice large flakes.
Whip the cream and fold in the grated cheese. Add the fish and set aside. (The remaining steps are a basic omelet recipe and can be used with any filling. Crack the eggs, beat them up with the dill, salt and pepper.)
Meanwhile heat a frying pan. Add a knob of butter and let it melt. When it has stopped frothing and is just beginning to go brown...
Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan.
While it is still a mixture of fluffy and runny, add the haddock and cream mixture. Continue to cook until underside begins to turn golden brown. Fold over and serve on a hot plate with bread and butter immediately. (You can’t leave it in the oven for ten minutes while you do another!)
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