INGREDIENTS:6 lg Eggs (the fresher
2 oz Cheddar (sharp),
-the better)
-finely grated (the
6 oz Smoked haddock
-light yellow New York/
-(or other smoked large-
-Vermont style is best)
-flaked white fish)
1 pn Dill
2/3 cup of Cream, heavy
1 pn Salt and pepper
Butter
DIRECTIONS:
Prepare the fish by poaching it lightly (5 minutes) and then breaking it up
into nice large flakes
Whip the cream and fold in the grated cheese. Add the fish and set aside.
(The remaining steps are a basic omelet recipe and can be used with any
filling. Crack the eggs, beat them up with the dill, salt and pepper.)eanwhile heat a frying pan. Add a knob of butter and let it melt. When
it has stopped frothing and is just beginning to go brown..
Slop in half the egg mixture and immediately return to the heat and stir
the eggs two or three times; then with a fork draw the edges into the
middle and allow the un-solidified egg to run onto the exposed pan
While it is still a mixture of fluffy and runny, add the haddock and cream
mixture. Continue to cook until underside begins to turn golden brown.
Fold over and serve on a hot plate with bread and butter immediately. (You
can't leave it in the oven for ten minutes while you do another!)
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