A step-by-step guide to mastering the super-rich brunch classic, featuring a smoky, fish-studded sauce and a melting, cheesy topping
A brunch classic that deserves to be better known, much like the early 20th-century novelist it’s named after. Though Bennett himself seems to have enjoyed the dish as a post-theatre supper, this silky, smoky tangle of eggs, cheese and haddock is so ridiculously, deliciously rich that it’s best consumed well before bedtime … though I won’t judge you if you want to go back to bed afterwards.
Prep 5 min
Infuse 30 min
Cook 35 min
Serves 2
