This oddly named, smoked haddock omelette was named after a famous writer who stayed at the Savoy Hotel
Serves: 2
Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Skill level: Bit of effort




    • 400g (14oz) undyed smoked haddock


    • 450ml (¾ pint) milk


    • 2 tbsp extra virgin olive oil


    • 8 medium eggs


    • Salt and ground black pepper


    • 3 level tbsp chives,finely chopped


    • 2 rounded tbsp crème fraîche






    1. Put the haddock in a medium pan and cover with the milk. Bring milk to the boil, reduce heat and simmer fish for 6-8 mins, until cooked. Drain and allow to cool slightly. Flake the fish, removing any skin and bones.


    1. Heat half the oil in a medium frying pan (about 20cm/8in in diameter). Beat half the eggs together lightly with a fork, add a little salt and plenty of freshly ground black pepper, then pour into the hot pan.


    1. Start to bring the outside edge of the omelette into the middle of the pan a little at a time, until the omelette is no longer so runny. The middle of the omelette will now have become thicker.


    1. Sprinkle half the flaked fish and 1 tbsp of the chives over the omelette. If you like your omelette well cooked, you can heat a grill to a hot setting and grill the omelette for 1 min.


    1. Ease omelette on to a warm plate, spoon half the crème fraîche over and garnish with more chives. Serve immediately.


    1. Repeat this with the remaining ingredients to make the second omelette.



Nutritional information per portion



fat 46.0g saturates 15.3g calories 740(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.