Omelette Arnold Bennett

Omelette Arnold Bennett is an open-faced omelet that is usually made with smoked haddock and hollandaise sauce. Although the recipes vary, this classic dish is usually prepared by poaching haddock in béchamel, cream, or hollandaise sauce. Lightly beaten eggs are then incorporated, and the omelet is cooked until set. It is then usually finished with grated cheese and chives. As the name suggests, the dish was allegedly created for the famed novelist Arnold Bennett at the Savoy Hotel in London. The author stayed at the hotel in the 1920s and the chef Jean Baptiste Virlogeux assembled the dish during his stay.