Eggs Arnold Bennett Archive
This rather special smoked haddock omelette named after the writer Arnold Bennett is a classic restaurant dish and easy to recreate at home.
Ingredients
- 300ml/10fl oz milk
- 200g/7oz un-dyed smoked haddock
- 1 bay leaf
- 10 black peppercorns
- 4 free-range eggs
- 40g/1½oz butter
- 15g/½oz plain flour
- 50g/1¾oz grated mature cheddar cheese
- sea salt and freshly ground black pepper
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