Eggs Arnold Bennett
Eggs Arnold Bennett
Ingredients
For the Béchamel Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/2 cup Gruyere cheese, grated, plus more for topping
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon nutmeg, freshly grated
For the Eggs and Haddock
- 12 ounces smoked haddock fillets, skin removed, cut into 4 portions
- 4 large eggs
- 1 tablespoon white vinegar
For Assembly and Garnish
- 4 slices sourdough bread
- 1 tablespoon unsalted butter, softened, for toast
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the Béchamel Cheese Sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux. Do not let it brown.
⏱️ 3 min
- 2
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Reduce heat to low.
⏱️ 7 min
- 3
Stir in 1/2 cup of grated Gruyere cheese until it is completely melted and incorporated. Season the sauce with salt, freshly ground black pepper, and grated nutmeg. Keep warm over very low heat, stirring occasionally.
⏱️ 3 min
- 4
Poach the Haddock: Fill a shallow pan with enough water to cover the haddock. Bring the water to a gentle simmer (not a rolling boil). Carefully add the smoked haddock portions and poach for 5-7 minutes, or until the fish is opaque and flakes easily. Remove the haddock with a slotted spoon and set aside on a warm plate.
⏱️ 10 min
- 5
Poach the Eggs: Fill a separate pot with about 3-4 inches of water and add the white vinegar. Bring the water to a gentle simmer. Crack each egg into a small ramekin or bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain any excess water on a paper towel.
⏱️ 8 min
- 6
Prepare the Toast: While the eggs are poaching, toast the sourdough bread slices until golden brown. Lightly butter each slice with softened unsalted butter.
⏱️ 3 min
- 7
Assemble the Dish: Place one slice of buttered toast on each serving plate. Top each toast with a portion of poached smoked haddock.
⏱️ 2 min
- 8
Carefully place one poached egg on top of the haddock on each plate. Generously spoon the warm Béchamel cheese sauce over the eggs and fish, ensuring everything is well covered.
⏱️ 2 min
- 9
Grate a little extra Gruyere cheese over the top of the sauce on each dish. Using a kitchen torch, gently brown the top of the cheese sauce until it is bubbly and slightly caramelized. Alternatively, you can briefly place the assembled dishes under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 2 min
- 10
Garnish each Eggs Arnold Bennett with freshly chopped chives. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eggs Arnold Bennett
For the Béchamel Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/2 cup Gruyere cheese, grated, plus more for topping
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon nutmeg, freshly grated
For the Eggs and Haddock
- 12 ounces smoked haddock fillets, skin removed, cut into 4 portions
- 4 large eggs
- 1 tablespoon white vinegar
For Assembly and Garnish
- 4 slices sourdough bread
- 1 tablespoon unsalted butter, softened, for toast
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Prepare the Béchamel Cheese Sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux. Do not let it brown.
⏱️ 3 min - 2
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Reduce heat to low.
⏱️ 7 min - 3
Stir in 1/2 cup of grated Gruyere cheese until it is completely melted and incorporated. Season the sauce with salt, freshly ground black pepper, and grated nutmeg. Keep warm over very low heat, stirring occasionally.
⏱️ 3 min - 4
Poach the Haddock: Fill a shallow pan with enough water to cover the haddock. Bring the water to a gentle simmer (not a rolling boil). Carefully add the smoked haddock portions and poach for 5-7 minutes, or until the fish is opaque and flakes easily. Remove the haddock with a slotted spoon and set aside on a warm plate.
⏱️ 10 min - 5
Poach the Eggs: Fill a separate pot with about 3-4 inches of water and add the white vinegar. Bring the water to a gentle simmer. Crack each egg into a small ramekin or bowl. Gently slide each egg into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain any excess water on a paper towel.
⏱️ 8 min - 6
Prepare the Toast: While the eggs are poaching, toast the sourdough bread slices until golden brown. Lightly butter each slice with softened unsalted butter.
⏱️ 3 min - 7
Assemble the Dish: Place one slice of buttered toast on each serving plate. Top each toast with a portion of poached smoked haddock.
⏱️ 2 min - 8
Carefully place one poached egg on top of the haddock on each plate. Generously spoon the warm Béchamel cheese sauce over the eggs and fish, ensuring everything is well covered.
⏱️ 2 min - 9
Grate a little extra Gruyere cheese over the top of the sauce on each dish. Using a kitchen torch, gently brown the top of the cheese sauce until it is bubbly and slightly caramelized. Alternatively, you can briefly place the assembled dishes under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 2 min - 10
Garnish each Eggs Arnold Bennett with freshly chopped chives. Serve immediately and enjoy!
⏱️ 1 min