Smoked Haddock Omelette
This Smoked Haddock Omelette is a brilliant breakfast or brunch to start the day with! It's super speedy to whip up too, what could be better?
Ingredients
- 400g smoked haddock
- 400ml full fat milk
- 5 eggs beaten
- 25 ml double cream
- salt and pepper
- 25g butter
Sauce:
- 25g plain flour
- 25g butter
- 100ml double cream
- 2 egg yolks
- Milk from the poaching liquor
- 100g grated cheddar cheese
- Watercress to serve
Method
Poach the haddock in the milk for 3 to 4 minutes, drain and flake.
To make the sauce, melt the butter. When foaming, add the flour cook out for a minute, whisk in the poaching milk, then the cream season and stir in ½ of the cheese.
To make the omelette, whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming add the egg mix.
Turn the pan down to a medium heat, using a fork bring the edges of the eggs in.
When starting to firm up keep cooking without any colour. Spoon over the haddock, roll over onto a oval heat proof dish. Roll into a rugby ball shape, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling. Serve with watercress.
Ingredients
- 400g smoked haddock
- 400ml full fat milk
- 5 eggs beaten
- 25 ml double cream
- salt and pepper
- 25g butter
Sauce:
- 25g plain flour
- 25g butter
- 100ml double cream
- 2 egg yolks
- Milk from the poaching liquor
- 100g grated cheddar cheese
- Watercress to serve
Method
Poach the haddock in the milk for 3 to 4 minutes, drain and flake.
To make the sauce, melt the butter. When foaming, add the flour cook out for a minute, whisk in the poaching milk, then the cream season and stir in ½ of the cheese.
To make the omelette, whisk together the eggs and season. Heat a large non-stick pan, add the butter and when foaming add the egg mix.
Turn the pan down to a medium heat, using a fork bring the edges of the eggs in.
When starting to firm up keep cooking without any colour. Spoon over the haddock, roll over onto a oval heat proof dish. Roll into a rugby ball shape, spoon over the sauce, sprinkle with remaining cheese and grill until golden and bubbling. Serve with watercress.
