Omelette Arnold Beckett
search

Omelette Arnold Beckett

Difficulty Level

Ingredients

  • 3 eggs
  • 6 ounces Gruyere cheese
  • 1 fillet smoked haddock, poached and cut into chunks
  • 2 heaped Tbsp bechamel sauce

Instructions

Break the 3 eggs into a mixing bowl and whisk to combine the yolks and whites. In another mixing bowl place the flaked haddock which has already been poached and fold in the bechamel, which has been made earlier. Over the cooker heat an omelette pan and add a knob of butter, moving the pan around so that the butter does not burn. Add a pinch of salt and pepper to the whisked eggs and pour the mixture into the pan. Draw the eggs from the sides into the centre to keep the mixture light and fluffy and keep the eggs moving constantly. Your pan will need to be hot. When the eggs are nearly cooked take the pan off the heat. Add to the eggs the haddock and bechamel mix and the Gruyere. Now place the pan in the grill to finish off. When the cheese has melted and is a nice golden colour it is ready to serve. Use a flat fish slice to slide the omelette out of the pan and on to a plate. It is served flat.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Egg Recipes"



Close Window