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A classic omelette may be a simple dish, but when elevated with fine ingredients it becomes restaurant-worthy. The head chef at Gordon Ramsay's Savoy Grill restaurant has developed a recipe for his guests that takes this everyday staple to new heights. By using the right technique, the Michelin-starred restaurant transforms the Arnold Bennett omelette into a show-stopping breakfast dish.

This omelette for two is light and fluffy but also layered with bold, elegant flavours. When prepared according to the instructions, this dish comes together in just 30 minutes.

Ingredients

• 400ml milk
• Three cloves of garlic
• 300g smoked haddock (un-stained)
• 20g butter
• 20g plain flour
• Three large eggs
• One sprig of thyme
• Half a teaspoon Dijon mustard
• Cheddar cheese
• Gruyere cheese
• Chopped chives
• Chopped parsley

Method

To prepare the smoked haddock, heat roughly 400ml of milk in a saucepan with three crushed garlic cloves and a sprig of thyme until it just reaches a gentle simmer. Carefully place the fish into the hot milk and allow it to poach for about three minutes, or until the flesh begins to separate easily into flakes. Avoid cooking for too long, as the haddock will lose moisture and turn dry.

Once done, lift the fish out, keeping the infused milk for later use, and break the haddock into generous chunks.

Using 200ml of the reserved cooking milk, create a basic white sauce by melting 20g of butter in a pan, stirring in 20g of plain flour, and gradually whisking in the milk until smooth.

Season and enrich the sauce with half a teaspoon of Dijon mustard, a pinch of salt, some black pepper, and a little freshly grated nutmeg. Leave the sauce to cool slightly before folding in the haddock pieces. Combine gently so the flakes remain mostly intact. If the consistency of the sauce feels too thick, loosen it with a small splash of the extra reserved milk.

For the omelette base, crack three large eggs into a buttered frying pan, season well, and stir lightly before allowing the eggs to set into a soft omelette.

Take the pan off the heat, scatter over some grated cheddar and Gruyère, then spoon the creamy haddock mixture across the surface so it covers evenly.

Sprinkle over a little more cheese and slide the pan under a preheated grill until the top is bubbling and lightly golden. Finish with a scattering of chopped parsley and chives, and serve directly from the pan.