MINI SMOKED HADDOCK OMELETTES
Creamy haddock omelettes that will feed a bunch at brunch
Provided by James Martin
Categories Breakfast, Brunch, Buffet
Time 45m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 255 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Protein 24 grams protein, Sodium 1.79 milligram of sodium
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