Recipe Details
| Title | Eggs arnold bennett |
|
| Author | James Martin | |
| Portions | 4 | |
| Created | 16th February 2015 09:47 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 217.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Milk, whole | 300 Millilitre |  |
| Haddock, smoked | 200 Gram |  |
| Bay leaf, dried | 1 Unit | |
| Egg, chicken, free range, whole, raw | 4 Medium |  |
| Butter, unsalted | 40 Gram | |
| Cheese, Cheddar, English | 50 Gram | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Peppercorns, black | 0.5 Teaspoon | |
| Flour, wheat, white, plain | 15 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/