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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Chef, On, A, Shoestring 4 servings

INGREDIENTS

175 g Smoked haddock fillet
2 Eggs
25 g Butter
4 Splashes oil
150 ml White sauce
1 Egg yolk
50 g Grated cheese
50 g Breadcrumbs

INSTRUCTIONS

Dice the smoked haddock.
Steam the diced haddock and put it to one side, keeping it warm over the
cooking liquid.
Beat and season two eggs. Heat the oil, add the butter and pour the eggs
into the pan. While the omelette is still under done, put a quarter of the
haddock on top.
Turn the omelette onto a plate so that the haddock is underneath. Pour the
cooking liquid into the white sauce and make sure it is hot. Spoon sauce on
top of the omelette.
Sprinkle with grated cheese and breadcrumbs. Colour under the grill until
hot.
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Carlton Food Network http://www.cfn.co.uk/
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.

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