This is a wonderful breakfast dish if you want something filling but don’t fancy a fry up. Choose naturally smoked haddock as opposed to the dyed and artificially flavoured variety, the natural flavour is less intense and far more complex.
There are lots of tricks to help achieve the perfect boiled egg. I prefer to keep my method as simple and clean as possible, so I avoid using vinegar in my poaching liquid. Instead I use very fresh eggs and stir the water to create a whirlpool, which helps to shape the egg and stops it settling immediately on the base of the pot and sticking.
Smoked Haddock with Toasted Sourdough & Poached Egg – serves 2
2 thick pieces of naturally smoked haddock
2 free-range eggs
4 thick slices of sourdough
200ml milk (or enough to cover the fish)
- Bring the milk & the butter to a gentle simmer & poach the haddock for 3 minutes or until cooked through.
- At the same time bring a small pot of water to the boil. Stir vigorously with a spoon to create a whirlpool & drop in two eggs.
- Turn the heat to it’s lowest setting & cook the eggs for about 2 minutes or until the white is set but the yolk is still runny.
- Remove the haddock & the eggs & pat dry with kitchen paper.
- Put the haddock onto a pate, top with the egg & serve with toasted sourdough bread.