Classic Arnold Bennett Omelette

Classic Arnold Bennett Omelette

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 minsCategory, ,

This recipe will not be your average Sunday brunch! Delicious smoked haddock embedded in a fluffy buttery omelette for a wonderful combination of flavour. The toasted walnuts give the soft and fluffy eggs a much needed crunch that is undeniably satisfying and enjoyable with every mouthful. Inspired by the signature dish ordered by Arnold Bennett at the Savoy Grill in 1920.​


 120 ml whole milk
 80 g sustainable smoked haddock fillet
 1 tbsp plain flour
 2 large free-range eggs
 2 tbsp créme fraîche
 2 tbsp parmesan, freshly grated
 1 tbsp butter
 handful of chives, chopped
 handful of walnuts, chopped



Take a medium pan and heat over the stovetop. Pour milk into the pan with the haddock. ​

Cover with a lid and poach over low heat for 5 minutes until just cooked through.​

While the fish poaches, whisk the flour with the eggs, crème fraîche and parmesan until smooth.​

Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth.​

Heat the butter in a non-stick, heavy-based frying pan and, once foaming, pour in the egg mixture. ​

Cook for 8 minutes, swirling the pan to cook evenly. ​

Once the omelette is almost cooked, scatter over the chives, then flake in the haddock. Using a spatula, fold the omelette in half, then scatter with more chopped chives and black pepper to serve. Enjoy!

Nutrition Facts

Serving Size 1

Servings 1

Amount Per Serving
Calories 472
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 41g14%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.