Omelette Arnold Bennett
Invented at The Savoy Hotel in the 1920's for the writer and critic Arnold Bennett. Many recipes have a sauce like hollandaise or bechamel but I have tried to make this version slightly healthier without loosing the unctuous texture. Traditionally a breakfast dish, we prefer to have it for brunch or lunch with a green salad.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- milk
- bay leaves
- peppercorns
- onion
- nutmeg
- smoked haddock
- eggs
- unsalted butter
- double cream
- gruyere