Cheat’s om­lette Arnold Ben­nett


Olive - - Seasonal Recipe Index -

smoked had­dock 200g milk or wa­ter for poach­ing ready-made béchamel sauce 250g pars­ley chopped to make 1 tbsp but­ter for fry­ing eggs 4, lightly beaten and sea­soned

• Heat the grill. Put the had­dock in a pan that it fits quite snugly and just cover with milk or wa­ter. Bring to a gen­tle sim­mer, cover and cook for 5 min­utes. • Lift the had­dock out and flake it, dis­card­ing any skin and bone. • Gen­tly heat the béchamel and stir in the pars­ley and had­dock. • Melt a knob of but­ter in a medium non-stick fry­ing pan and add the eggs, leave to set a lit­tle and then draw in the sides of the omelette so any un­cooked egg spills over and sets around the side. Cook un­til the top is al­most set then spoon over the had­dock mix­ture. Grill un­til the top browns. Serve with a green salad. PER SERV­ING 472 KCALS|FAT 32.2G|SAT­U­RATES 15.3G CARBS 6.6G|FI­BRE 0.5G|PRO­TEIN 38.6G|SALT 3.5G

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