A dish created for the writer Arnold Bennett when he dined at the Savoy hotel in 1929, this is the ultimate in indulgent breakfast treats. Rich, creamy and smoky in flavour, using sustainably caught cold smoked pollock from West Cork.
9 Farmdrop products in this recipe
Here's how you do it
Turn on the grill to a high heat. Pour the milk into a saucepan, add the bay leaf, peppercorns and half the chives and parsley to the pan. Bring to the boil.
Add the pollock to the pan of milk and simmer gently for 2 minutes then remove the fish and set aside. Drain the milk into a jug.
In a clean pan, heat the butter until its foaming, then add the flour and cook out for a few minutes, stirring constantly.
Take the pan off the heat and gradually add the milk, stirring constantly until you have a smooth sauce. Return to the heat and bring to the boil, then cook for three more minutes.
Whisk the creme fraiche with the egg yolks, finely chop the rest of the herbs. Stir both into the sauce and season with ground pepper. Careful with the salt as the fish is quite salty.
Flake the pollock into large chunks and fold through the sauce.
Whisk the 4 whole eggs and season lightly. In a frying pan, heat a knob of butter until its bubbling, then add the eggs. Twist the pan with your wrist to evenly cover the pan with the eggs. Cook until the eggs have just set and are still lightly runny on the top.
Add the fish sauce mixture to the omelette, sprinkle with the grated cheese and put under the grill until it is bubbling and golden. Serve immediately.