| 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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