Mini smoked haddock omelettes

Mini smoked haddock omelettes

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(1 ratings)

Prep: 25 mins Cook: 20 mins

Easy

Serves 8
Creamy haddock omelettes that will feed a bunch at brunch

Nutrition and extra info

Nutrition: per serving

  • kcal255
  • fat18g
  • saturates8g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein24g
  • salt1.79g
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Ingredients

  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 bay leaf
  • 2 slices onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 black peppercorns
  • 600g un-dyed smoked haddock fillet
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 8 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 25g soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml double cream
  • 4 tbsp grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp snipped chive
  • salad and lots of buttered toast, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (1)

Frantic Flapjack's picture
4

This was a lovely supper dish although very rich. It just needs a green salad with it. The Yorkshire pudding trays were a nightmare to clean afterwards!!

Questions (1)

meinerc's picture

Ionly want to make this for 1 person and make low fat.
Any suggestions please.

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