- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 255
- Fat Content: 18g
- Saturated Fat Content: 8g
- Carbohydrate Content: 0g
- Sugar Content: 0g
- Fiber Content: 0g
- Protein Content: 24g
- Sodium Content: 1.79g
Mini smoked haddock omelettes
Ingredients
- milk - 600ml milk
- bay-leaf - 3 bay leaves
- onion - 2 slices onions
- peppercorn - 6 black peppercorns
- haddock - 600g un-dyed smoked haddock fillet
- egg - 8 eggs
- butter - 25g soft butter
- double-cream - 100ml double cream
- parmesan - 4 tbsp grated parmesan
- chive - 2 tbsp snipped chive
- salad - salad and lots of buttered toast, to serve
Instructions
- Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
- Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins - they will be slightly un-set in the middle but will finish cooking under the grill.
- Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.
Christmas brunch recipe for 8 people, takes only 20 mins; recipe has milk, bay leaf, onion, peppercorn, haddock, egg, butter, double cream, parmesan, chive and salad.
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