A delicious omelette Arnold Bennett that is full of flavour and simple to prepare. A rich and indulgent breakfast or brunch dish but equally delicious for dinner.
For me comfort food so often starts with eggs, in this case an omelette. All this cold weather has us turning to foods that make us feel warm and happy, for example I’m reading lots of blog posts for soups and stews. However, for me this week it’s all about the omelette!
Whilst I will happily enjoy an omelette in any form, it is one that marries two of my favourite ingredients, eggs and smoked haddock, that I love most. In short, omelette Arnold Bennett is pretty close to omelette perfection for me.
What is the origin and history of the Omelette Arnold Bennett?
This indulgent omelette was created for the writer and novelist Arnold Bennett by the Savoy Hotel in London in the 1930’s. Bennett was staying at the Savoy Hotel while researching and writing a novel. During his time spent there, he ate this for breakfast every morning.
Fair to say the chefs at the Savoy had time to perfect the recipe. Indeed he insisted that this omelette was made for him wherever he travelled in the world. Thus the dish was named after him!
For the best omelette, poach in milk flavoured with bay and black peppercorns very gently to ensure the fish remains tender and juicy.
There is much debate about about how this omelette should be prepared. Some professional chefs will use a béchamel, some double cream and others still a hollandaise – or a combination of all of the above. Whilst those ingredients make it a rich dish, not everyone wants that indulgence all the time.
Can I make the original dish lighter?
The original recipe, which the Savoy still serves today, includes a béchamel sauce which I am sure would be rich and delicious. However, I wanted Michelle to enjoy this dish too.
Michelle is not keen on the combination of smoked fish with dairy. It’s this combination of seafood and dairy that has put her off many dishes. Therefore, I’ve lightened the dish, keeping it simple with eggs, fish, parmesan and just a touch of cream.
Can I substitute the fish in this recipe?
Un-dyed smoked haddock is used for this dish, as haddock is the traditional fish used. You can substitute the fish if you don’t have or unable to get then another lightly smoked, firm white fish will work.
You can also use a traditional dyed smoked haddock, popular here in the North East of Scotland.
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Some other recipes to try:
If you like the flavour of smoked haddock then why not try our recipe for Smoked Haddock Kedgeree, another great brunch dish.
For more great recipes with eggs try our Quick & Healthy Green Omelette, or our Twice Baked Cheese Souffles.
Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. In this article, you’ll find all our brunch recipes together in one place with some great advice on how to get started.
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
simple omelette arnold bennett
Ingredients
- 200 ml milk
- 200 ml water
- 1 bay leaf
- 3 black peppercorns
- ½ undyed smoked haddock fillet
- 20 g butter
- 3 large eggs (beaten)
- 1 tbsp parmesan cheese (grated)
- 1-2 tbsp single cream
- 1 tbsp chopped parsley
- salt and pepper
Instructions
- Pour the milk and water into a large based pan and add the bay leaf and black peppercorns. Bring the liquid to the boil then turn down to a simmer. Place the fish in the milk mixture and poach gently for 3-4 minutes. Remove the fish from the pan and set aside. Once cooled break the fillet into bite-sized flakes, ensuring there are no bones.
- Heat the butter gently in a small grill-proof frying pan. Meanwhile beat the eggs together and season with salt and pepper. Add the eggs to the frying pan and stir gently to ensure the eggs start to set. When the bottom of the omelette is set but the top is still wet take the pan off the heat.
- Place the flakes of fish over the omelette, sprinkle over the parmesan cheese, single cream and chopped parsley.
- Place the pan under a medium-hot grill and cook the omelette on the top until just cooked and lightly browned.
- Remove the pan from the grill and immediately serve the omelette onto a plate to stop it cooking. Enjoy straight away.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Shared with CookBlogShare where you will also find recipes by fellow food bloggers.
jenny walters
This omelette would be on my list of last meals.I blinkin adore all the flavours.I had one at a Gary Rhode restaurant once and it blew my mind!Fabulous !
Lesley
Thank you Jenny, I have to admit it is a comfort food favourite of mine. Lesley x
Monika Dabrowski
What a luxurious dish, definitely something for a special occasion, and not just breakfast:)
Lesley
Thank you Monika, I have to confess I prefer it for dinner. Lesley x
Jacqui Bellefontaine
I think I would rather like this so Im pinning to try when I am back from my trip away. I’m not sure it need the bechamel sauce either Just as you have it sound great. Thank you for linking to #CookBlogShare
Lesley
Thank you Jacqui. So many recipes include bechamel as that’s how it originated, and whilst I’m sure it’s delicious its a bit too rich for me. This pared back version hits the spot, I hope you enjoy it. Lesley x