Recipe Details
Title Eggs arnold bennett
Author James Martin
Portions 4
Created 16th February 2015 09:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 217.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Milk, whole300 Millilitre
Haddock, smoked200 Gram
Bay leaf, dried1 Unit
Egg, chicken, free range, whole, raw4 Medium
Butter, unsalted40 Gram
Cheese, Cheddar, English50 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Peppercorns, black0.5 Teaspoon
Flour, wheat, white, plain15 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 316
Protein 46.82%
Other Carbohydrate 1.99%
Sugar 4.19%
Fat Saturated 55.93%
Fat Unsaturated 17.10%
Fiber 0.78%
Sodium 23.84%
Salt 24.99%
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Recipe Method
1. Pour the milk into a large shallow pan, then add the smoked haddock, bay leaf and peppercorns and bring to a simmer. 2. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. 3. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. 4. Meanwhile, strain the milk into a clean pan and beat the eggs together in a separate bowl. 5. Heat a frying pan until medium-hot, add 15g/
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