Omelet Arnold Bennett
6 lg Eggs (the fresher -the better) 6 oz Smoked haddock -(or other smoked large- -flaked white fish) 2/3 c Cream, heavy Butter 2 oz Cheddar (sharp), -finely grated (the -light yell...
Ingredients
- 6large eggs (the fresher
- 1pn salt and pepper
Directions
- 1
6 lg Eggs (the fresher -the better) 6 oz Smoked haddock -(or other smoked large- -flaked white fish) 2/3 c Cream, heavy Butter 2 oz Cheddar
- 2
Whip the cream and fold in the grated cheese
- 3
Add the fish and set aside
- 4
The remaining steps are a basic omelet recipe and can be used with any filling
- 5
Crack the eggs, beat them up with the dill, salt and pepper.) Meanwhile heat a frying pan
- 6
Add a knob of butter and let it melt
- 7
When it has stopped frothing and is just beginning to go brown.
- 8
Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times