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Arnold Bennett Egg Skillet
This take on the classic Arnold Bennett omelet comes from the Phoenicia Diner in Phoenicia, New York. You can substitute any smoked white fish for the trout.
6 large eggs, beaten
2 Tbsp. creme fraiche
2 Tbsp. minced fresh chives, plus extra for garnish
1 Tbsp. unsalted butter
4 oz. smoked trout, broken into coarse pieces
2 Tbsp. grated Parmesan cheese
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Arnold Bennett Egg Skillet

Arnold Bennett Egg Skillet

Arnold Bennett Egg Skillet
  • Servings:Serves 2 to 4
  • Prep Time:10 minutes
  • Cook Time:5 minutes
1. Whisk eggs, creme fraiche, chives, and a pinch of salt in a medium bowl until well combined.
2. Melt butter in a medium nonstick skillet over medium-high heat until foaming. Add egg mixture, trout, and cheese and cook, stirring constantly, until the eggs form small curds and are no longer runny, 2 to 3 minutes. Garnish with chives and serve.
Source: Hannaford fresh Magazine, March - April 2016