Smoky haddock scramble

Smoky haddock scramble


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About this recipe: Add smoked haddock to a traditional egg omelette for added protein and flavour. This makes a lovely brunch or light lunch.

Jan Cutler

Serves: 4 

  • 250g undyed smoked haddock
  • semi-skimmed milk
  • 8 eggs
  • 1 tbsp snipped fresh chives
  • 10g butter

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook 250g undyed smoked haddock in a pan with just enough semi-skimmed milk to cover for 8 minutes or until it flakes when lifted with a knife tip (or cook in a dish in the microwave). Drain and reserve the milk. Leave to cool a little, then flake the fish, discarding the skin.
  2. Break 8 eggs into a medium-sized bowl and whisk briefly, then whisk in 100ml of the reserved milk, 1 tbsp snipped fresh chives and plenty of freshly ground black pepper.
  3. Melt 10g butter in a medium-sized nonstick frying pan over a low heat. Add the egg mixture and cook gently, stirring constantly with a wooden spoon until the eggs just start to set. Stir in the flaked fish and serve with plenty of hot toast.


For haddock, use fresh salmon fillet. Or use thickly sliced chorizo cooked briefly on a heated ridged griddle or nonstick frying pan, then set on top of the scrambled eggs.

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