Main dish
Omelet Arnold Bennet
This is a recipe from Cordon Bleu’s “Cooking with Eggs.” It is given the following description: this is an elegant dish which was created for the writer Arnold Bennett by the Savoy Grill in London. It is one of the best omelets.
PrepPr5 minCookCk10 minTotalTot15 minServesSrv2Ca:PCa:P1:1.3
Ingredients
- 4 eggs (separated)
- 4 tablespoons smoked haddock (cooked and flaked)
- 2 oz butter
- 1/4 pint cream
- 3 tablespoons grated Parmesan cheese
- salt and pepper
Directions
- Toss the haddock with 1 oz of butter and 2 tablespoons of cream in a pan over quick heat for about 2-3 minutes. Allow to cool.
- Beat the egg yolks with 1 tablespoon of cream and season.
- Whip the egg whites lightly, then fold into the yolks with the haddock, and add half the cheese.
- Melt the rest of the butter in the pan and cook the omelet. Do not fold, but slide the omelet onto a hot dish, sprinkle on the rest of the cheese, and pour the cream over it.
- Brown quickly under a hot grill and serve at once.
Contribution
by orkneyman_Nutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 679.5
- Total Fat 121.5g
- Saturated Fat 69.2g
- Trans Fat 2.3g
- Polyunsaturated Fat 4.4g
- Monounsaturated Fat 10.5g
- Cholesterol 1182.6 mg
- Sodium 2094.9 mg
- Carbohydrate 11.5g
- Sugar 3.8g
- Protein 55.3g
- Calcium 590.4 mg
- Phosphorus 796.5 mg
- Ca:P ratio 1:1.3
- Vitamin A 476.2 mcg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1 mg
- B3 (Niacin) 2.7 mg
- B5 (Pantothenic) 0.4 mg
- B6 0.4 mg
- Folate 149.4 mcg
- B12 4.5 mcg
- Vitamin K 0.8 mcg
- Zinc 4.6 mg
- Selenium 104 mcg
