Smoked haddock with poached egg

Total Time
0:08
Prep
0:08
Cook
0:00
Serves
1
Difficulty
Easy
Quick, easy and tasty.
Ingredients
  • Smoked haddock, raw
    125 g, use undyed
  • Skimmed Milk
    125 ml
  • Bay leaf, dry
    1 leaf/leaves
  • Egg, whole, raw
    1 medium, raw
  • Wholegrain Mustard
    1 tablespoons, level
  • Parsley, fresh
    1 sprig(s), fresh, to garnish
Instructions
  1. Place the fish in a shallow pan. Add the milk, bay leaf and peppercorns and bring to the boil. Reduce the heat and simmer for 5 minutes, until the fish flakes easily.
  2. Crack the egg into a small bowl. Bring a large pan of water to the boil, carefully add the egg and simmer gently for 3 minutes. Carefully remove from the pan using a slotted spoon.
  3. Place the haddock on a warm serving plate, top with the poached egg and drizzle the milk it was cooked in over the top. Serve with the mustard and garnished with parsley.

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