Serves 2

INGREDIENTS

175g/6oz smoked haddock fillet, poached and drained
50g/2oz/4 tbsp butter, diced
175ml/6fl oz/3/4 cup whipping or double (heavy) cream
4 eggs, separated
40g/1/1/2oz/1/3 cup grated mature(sharp) Cheddar cheese ground
black pepper
watercress, to garnish

OMELETTE ARNOLD BENNETT

Remove the skin and any bones from the haddock fillet and discard. Carefully flake the flesh using a fork.

Melt half the butter with 60ml/4 tbsp of the cream in a fairly small non-stick pan, then add the flaked fish and stir together gently. Cover the

pan with a lid, remove it from the heat and set aside to cool completely.

Mix the egg yolks with 15ml/l tbsp cream. Add pepper, then stir into the fish. In a separate bowl, mix the cheese and the remaining cream.

Stiffly whisk the egg whites, then fold into the fish mixture. Heat the remaining butter in an omelette pan, add the fish mixture and cook until

browned underneath. Pour the cheese mixture over and grill (broil) until bubbling. Garnish and serve.

Cook’s Tip

Try to buy traditional cold-smoked haddock that does not contain artificial colouring for this recipe. Besides being better for you, it gives the

omelette a lighter, more attractive colour.

Serves 2

INGREDIENTS

45-75ml/3-5 tbsp sunflower oil
50g/2oz thick bacon rashers (strips) or pieces, rinds removed and chopped
2 thick slices of bread, cut into small cubes
1 small onion, chopped
1-2 celery sticks, thinly sliced
115g/4oz cooked potato, diced 5 eggs, beaten
2 garlic cloves, crushed
handful of young spinach or sorrel leaves, stalks removed, torn into pieces
few fresh parsley sprigs, chopped
salt and ground black pepper

FRENCH COUNTRY-STYLE EGGS

Heat the oil in a large heavy frying pan, and cook the bacon and bread cubes until they are crisp and turning golden. Add the chopped

onion, celery and diced potato, and continue cooking over a low heat, stirring frequently until all the vegetables have softened and are beginning

to turn golden brown.

Beat the eggs with the garlic and seasoning, and pour over the vegetables. When the underside is beginning to set, add the spinach or

sorrel. Cook until they have wilted and the omelette is only just soft in the middle. Fold the omelette in half and slide it out of the pan. Serve

topped with the parsley, if you like.

Serves 4

INGREDIENTS

30ml/2 tbsp sunflower oil
50g/2oz/1 cup beansprouts
50g/2oz carrots, cut into thin sticks
25g/1oz Chinese cabbage, chopped
15ml/1 tbsp light soy sauce
4 eggs
1 small spring onion (scallion), thinly sliced
5ml/1 tsp Cajun seasoning
25g/loz/2 tbsp butter
4 soft flour tortillas, warmed in the oven or microwave
salt and ground black pepper

Soft Tacos with Spiced Omelette

Heat the oil in a small frying pan and stir-fry the beansprouts, carrot sticks and chopped cabbage until they begin to soften. Add the soy

sauce, stir to combine and set aside.

Place the eggs, sliced spring onion, Cajun seasoning, salt and ground black pepper in a bowl, and beat together. Melt the butter in a small

pan until it sizzles. Add the beaten eggs and cook over a gentle heat, stirring constantly, until almost firm.

Divide the vegetables and scrambled egg evenly among the tortillas, fold up into cones or parcels and serve. For travelling, the tacos can

be wrapped in kitchen paper and foil.

Cook’s Tip

You can buy fresh soft tortillas in large supermarkets. They freeze well, so keep a packet or two in the freezer.

Variation

Fill warm pitta breads with this spicy omelette mixture. Mini pitta breads are perfect for younger children who may find the folded tacos difficult to handle.

Serves 1

INGREDIENTS

2 eggs, separated
15g/1/2 oz/1 tbsp butter flat leaf parsley or coriander (cilantro) leaves, to garnish

For the mushroom sauce
15g/1/2 oz/1 tbsp butter
75g/3oz/generous 1 cup button (white) mushrooms, thinly sliced
15ml/1 tbsp plain (all-purpose) flour
85-120ml/3-4fl oz/1/3-1/2 cup milk
5ml/1 tsp chopped fresh parsley (optional)
salt and ground black pepper

SOUFFLE OMELETTE WITH MUSHROOMS

To make the mushroom sauce, melt the butter in a pan or frying pan and add the sliced mushrooms. Cook gently for 4-5 minutes, stirring

occasionally, until tender and golden.

Stir in the flour, then gradually add the milk, stirring constantly. Cook until boiling and thickened. Add the parsley, if using, and season to

taste with salt and pepper. Keep warm.

Beat the egg yolks with 15ml/l tbsp water and season with a little salt and pepper. Whisk the egg whites until stiff, then fold into the egg

yolks using a metal spoon. Preheat the grill (broiler).

Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over a gentle heat for 2-4 minutes. Place the frying pan

under the grill and cook for a further 3-4 minutes until the top is golden brown.

Slide the omelette on to a warmed serving plate, pour the mushroom sauce over the top and fold the omelette in half. Serve, garnished with parsley or coriander leaves.