Great Ways With EGGS

Tasty, versatile and so good for you you can never have too many egg recipes in your repertoire!

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Omelette Arnold Bennett

1 Poach the haddock in the milk for 3-4mins, until cooked. Drain, flake and cool. Place the egg yolks in a bowl and season with a little salt and pepper. Place the egg whites in a separate bowl.

2 Add the smoked haddock, spring onions, 2tbsp Parmesan cheese and 2tbsp cream to the egg yolks and gently combine. Place a 24cm heavy based pan over a low heat to warm through. Add the oil and butter. Meanwhile whisk the egg whites until they form soft peaks and fold into the egg yolk mix. Preheat grill.

3 Over a medium heat, heat 3 the pan until the butter is foaming. Evenly place the omelette mix in the pan. Cook for 3-4 mins, or until pale golden on the underside. Sprinkle over the remaining Parmesan cheese and double cream. Place under the preheated grill to brown.

4 Transfer to a warmed serving plate, folding in half, if wished. Sprinkle with spring onions and serve with a salad.

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