Smoked haddock with poached egg

  • 13saves
  • 17min

About this recipe: Start your day with this light version of the traditional combination of salty, smoked fish and a smooth rich egg.

Brenda Houghton

Ingredients

Serves: 4 

  • 2 small fillets undyed smoked haddock, about 175 g (6 oz) each
  • 275 ml (9½ fl oz) skimmed milk
  • 4 eggs
  • 2 teaspoons vinegar, optional
  • Black pepper

Method

Prep:5min  ›  Cook:12min  ›  Ready in:17min 

  1. Rinse the haddock, pat it dry with kitchen paper and cut each fillet in half to make four pieces. Place the fillets, skin side down, in a single layer in a frying pan and add enough milk to cover (do not add salt as the fish is salty enough). Bring to the boil, cover, reduce the heat and simmer for 5-7 minutes until the flesh flakes easily.
  2. Meanwhile, poach the eggs in an egg poacher for 3 minutes, or until the whites are set but the yolks are still runny. Alternatively, fill a large frying pan one-third full of water, add 2 teaspoons of vinegar to help to hold the egg whites firm and bring it to simmering point. Break the eggs into a cup one at a time, use a spoon to swirl a small whirlpool in the simmering water and slide them into the pan. Cook for 4 minutes, or until they are lightly set.
  3. Lift out the cooked fish fillets with a slotted spoon, drain them on kitchen paper, then transfer to serving plates, skin side still down. Lay a poached egg on each fillet, sprinkle with black pepper and serve.

Low-fat tip

Using soft white beans instead of the usual cream cheese makes the pâté low in fat but very filling.

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Reviews (1)

Lia-P
by
5

I love egg and smoked haddock - had to find a recipe to check how long to poach the haddock for. I enjoy this for lunch or a light supper, with crushed potatoes and spinach - 22 Jul 2012

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