Smoked haddock with poached egg

    17 min

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

    94 people made this

    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

    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 in English (3)


    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


    I had this for lunch, with a crusty roll to dip in my eggs. Yes i had 2 eggs, was very yummy  -  03 Feb 2015


    i was brought up on haddock poached in milk with a poached egg on top,, but we put butter and black pepper in the milk while poaching and then some of the liquor goes on the plate/bowl , also, my mum bless her soul, used to put the fish in a frying pan first and scold it with hot water which was then emptied straight away, THEN you cook it this took a lot of the saltiness away, and you have to dip your bread and butter in the milk, mmmmm so nice  -  20 Mar 2018