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. Add the bubble and squeak patty and spinach for a more substantial meal. 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.

Ingredients below will serve preparation time about 20 minutes and cooking time will be about 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
4 eggs
250g baby spinach
1 tbsp grain mustard
juice of 1 lemon
4 portions of mashed potato – use a floury type such as King Edward for best results.
Handful cooked cabbage leaves chopped

Cooking Method

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. Place fillets in the milk and bring to to the boil then turn of the heat. The fish will keep cooking as it cools.

Boil potatoes until soft drain well and allow the moisture to evaporate. NB A wet potato cake is very hard to brown. Mash, and mix in the cabbage. Divide the mixture and form into individual cakes – you can do this in advance

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.

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.

In a bowl whisk together the remaining olive oil, mustard and lemon juice until well-mixed Season with salt and freshly ground pepper.

Fry the mashed potato cakes in some oil and butter until golden

On warmed plates. add a cake then spinach to each serving and top with the smoked haddock. 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. If you like to add a secret ingredient try sprinkling a few bonito flakes on top for an extra deep umami, savoury flavour.

You can find more local smoked haddock recipes here >>