Omelette Arnold Bennett with horseradish & chives
- April 2018
- Serves 2
- Hands-on time 35 min
Oozy, gooey and oh-so cheesy – this omelette Arnold Bennett is a brunch lovers dream. Serve with crunchy slices of toasted sourdough for dipping in the centre.
If you’re a true cheese-lover, you’ll want to check out our cheesy ham, mushroom and spinach crêpes.
- 36.8g (19.6g saturated)
- 19.2g (7.3g sugars)
The omelette will be runny in the middle (baveuse). If you prefer, cook for a little longer to firm it up more.
Follow the recipe up to the end of step 2, then chill the mixture and reserved egg whites for up to 12 hours. Bring back to room temperature before continuing with the recipe.
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