Omelet Arnold Bennett

Updated February 23, 2016

This famous dish was specially created for the Victorian novelist by the chefs at the Savoy Grill, London.

Shopping for fish:

Finnan haddie (British smoked haddock) is used in many savory dishes. Available at specialty fish markets, it is usually bright yellow, but you may find uncolored versions as well.

4 servings

Preparation Time5 min

Preparation Time - Text5 mins

Cooking Time20 min

Cooking Time - Text20

Cooking Methodbroiling



Total Timeunder 30 minutes

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturecreamy, salty, smoky


  • 12 oz (350g) smoked haddock fillet (finnan haddie)
  • 8 large eggs, separated
  • ½ cup half and half
  • 4 tbsp freshly grated Parmesan
  • Freshly ground black pepper
  • 4 tbsp butter


Place the fish in a saucepan and add enough cold water to cover. Bring to a simmer over medium heat, and simmer about 7 minutes, until the fish is hot and flakes easily. Drain. Remove the skin and bones and flake the fish.

Whisk the egg whites in a bowl until soft peaks form. Beat the yolks with 2 tbsp of the half-and-half in another bowl. Fold in the whites. Add the fish and 2 tbsp of the Parmesan. Season with pepper.

Preheat the broiler. Melt the butter in a large nonstick frying pan over medium heat. When foaming, add the egg mixture. Cook, lifting up the sides of the omelet as they set with a rubber spatula, allowing the uncooked egg mixture to run underneath the cooked portion, about 3 minutes, or until the omelet is almost set but the top is uncooked.

Sprinkle the remaining 2 tbsp of Parmesan over the omelet. Pour the remaining half-and-half over the top. Broil until the top of the omelet is set and lightly browned. Serve immediately, straight from the pan.



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