📝 About This Recipe
Created at London's Savoy Hotel in 1929 for the novelist Arnold Bennett, this isn't just an omelette—it's a decadent, open-faced masterpiece. It features perfectly flaked smoked haddock folded into creamy eggs, draped in a rich, velvet-smooth Mornay sauce, and glazed under a broiler until golden and bubbling. It remains the ultimate luxury brunch dish, balancing the saltiness of the sea with the comforting richness of French technique.
🥗 Ingredients
The Smoked Haddock
- 250 grams Smoked Haddock Fillet (un-dyed, skin-on preferred)
- 300 ml Whole Milk (for poaching the fish)
- 1 piece Bay Leaf
- 4-5 pieces Black Peppercorns (whole)
The Mornay Sauce
- 25 grams Unsalted Butter
- 25 grams All-purpose Flour
- 200 ml Reserved Poaching Milk (strained)
- 2 tablespoons Heavy Cream (for extra richness)
- 40 grams Gruyère Cheese (finely grated)
- 20 grams Parmesan Cheese (finely grated)
- 1 pinch Nutmeg (freshly grated)
The Omelette Base
- 5 pieces Large Eggs (at room temperature)
- 15 grams Unsalted Butter (for the pan)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Place the smoked haddock in a wide skillet. Pour over the milk and add the bay leaf and peppercorns. Bring to a very gentle simmer over medium heat.
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2
Poach the fish for 4-5 minutes until the flesh is opaque and flakes easily. Remove the fish to a plate, discard the skin and any bones, and flake into large chunks. Strain the poaching milk and set aside.
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3
In a small saucepan, melt the 25g of butter over medium-low heat. Whisk in the flour to create a roux and cook for 1-2 minutes without browning.
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4
Gradually whisk in 200ml of the reserved poaching milk. Continue whisking until the sauce thickens and is silky smooth (about 3-4 minutes).
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5
Stir in the heavy cream and half of the grated Gruyère and Parmesan. Season with a pinch of nutmeg and white pepper. Keep the sauce warm on low heat.
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6
Preheat your broiler (grill) to its highest setting.
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7
In a bowl, lightly beat the 5 eggs with a pinch of salt and the chopped chives. Do not overbeat; you want the yolks and whites just combined.
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8
Melt the 15g of butter in a 10-inch ovenproof non-stick skillet over medium heat until foaming.
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9
Pour in the eggs. Using a spatula, gently move the cooked edges toward the center, allowing the raw egg to run underneath. Cook until the bottom is set but the top is still quite runny and 'baveuse'.
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10
Scatter the flaked haddock evenly over the surface of the omelette.
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11
Pour the warm Mornay sauce over the top of the eggs and fish, spreading it to the edges.
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12
Sprinkle the remaining Gruyère and Parmesan over the sauce.
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13
Place the skillet under the hot broiler for 2-3 minutes, or until the sauce is bubbling and has developed beautiful golden-brown spots.
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14
Slide the omelette carefully onto a warmed serving platter or serve directly from the pan. Garnish with a few extra chives if desired.
💡 Chef's Tips
Always use un-dyed smoked haddock for a cleaner, more authentic flavor and to avoid a neon-yellow sauce. Ensure your eggs are at room temperature to achieve a lighter, more even cook in the pan. Do not overcook the omelette on the stove; the 'wet' top will finish cooking perfectly under the broiler's heat. If the Mornay sauce becomes too thick while waiting, whisk in a tablespoon of the remaining poaching milk to loosen it. Use a high-quality non-stick pan that is specifically rated as oven-safe to avoid damaging the handle.
🍽️ Serving Suggestions
Serve with a side of thick-cut, buttered sourdough toast to soak up the rich sauce. A crisp green salad with a sharp lemon vinaigrette provides a perfect acidic contrast to the richness. Pair with a chilled glass of Champagne or a dry Chablis for a truly decadent 'Savoy' experience. For a classic British brunch, serve alongside grilled tomatoes and a pot of Earl Grey tea.