Shopping & Ingredients List:
- 4x125g Smoked Haddock fillets
- 4 large Eggs
- 125g raw Baby Spinach or steam normal spinach
- 600ml Fish Stock
Method:
- Place haddock in saucepan with water/fish stock. Bring to the boil, reduce to simmer & gently poach for 4-5 mins. Remove with slotted spoon to plate & cover with foil to keep warm
2. In the same saucepan, bring back to the boil, crack in eggs & poach for 3 mins (soft set).
3. Serve immediately on bed of spinach with haddock topped by egg.