Photo of Smoked haddock with poached egg by WW

Smoked haddock with poached egg

1 - 4
PersonalPoints™ per serving
Total Time
8 min
8 min
0 min
Quick, easy and tasty.


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


  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.