Smoked haddock with poached egg
- Total Time
Quick, easy and tasty.
Smoked haddock, raw125 g, use undyed
Skimmed Milk125 ml
Bay leaf, dry1 leaf/leaves
Egg, whole, raw1 medium, raw
Wholegrain Mustard1 tablespoons, level
Parsley, fresh1 sprig(s), fresh, to garnish
- 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.
- 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.
- 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.