Smoked Haddock and eggs are a great combination and they are paired up in many different recipes. This one is the most basic and all the better for its simplicity. Its quick and easy to prepare and cook so will make a good midweek supper or a tasty brunch at the weekend. There are a couple of variations for you try out and see which you prefer.
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients for smoked haddock and poached eggs
4 large thick pieces of natural smoked haddock fillet (skinned)
150ml Olive Oil
few drops of vinegar
salt and pepper
250g baby spinach
1 tbsp grain mustard
juice of 1 lemon
4 portions of mashed potato
1. Heat 1 tablespoon of olive oil in a large frying pan. Add in the smoked haddock pieces and fry until the fish is crisp and golden on both sides and cooked through. An alternative here is to poach the fillets in milk.
2.Meanwhile, bring a pan of water with a few drops of vinegar in it to a simmering boil. Carefully, break the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon and keep warm.
3.Heat 1 tablespoon of olive oil in a saucepan. Add in the spinach and season with salt and pepper. Cover and cook, stirring now and then, until wilted, a matter of minutes. drain well, to remove any excess moisture.
4. I a bowl whisk together the remaining olive oil, mustard and lemon juice until well-mixed Season with salt and freshly ground pepper.
5.Place the mashed potato on 4 warmed serving plates. add a little spinach to each serving and top with the smoked haddock.
6 Place a poached egg on the top of each smoked haddock portion, drizzle over the mustard dressing and serve.
As an alternative you could replace the mustard dressing with a Hollandaise Sauce.