Smoked Haddock With Asparagus & Poached Egg

Prep: 10 mins - Cooking: 25 mins

Serves: 2

Smoked haddock is great teamed with asparagus, spinach and a poached egg. A healthy & delicious dish that is easy to cook and makes the perfect choice for breakfast or lunch.

Ingredients

1. 2 fillets Alfred Enderby Smoked Haddock
2. 300ml semi skinned milk
3. Pepper to season.
4. 1 bunch of trimmed asparagus
5. 100g spinach
6. 50g butter
7. ½ tbsp rapeseed oil
8. 2 free range eggs
9. 1 tsp freshly chopped chives or parsley
10. Hollandaise and toasted muffins to serve

Poach The Haddock

1. Place the milk into a source pan and bring to a simmering heat. Place the fillets into the milk skin side up.
2. Cook on a simmering heat until translucent.
3. Once cooked, remove from the milk and place onto a cloth or towel, to absorb any excess moisture.
4. Season with pepper

Method

1. To poach your eggs, half fill your source pan with water. Heat until simmering.
2. Break your egg onto a small plate and gently slip with egg into the simmering water.
3. Cook for 3 minutes for a runny yolk or 5 minutes for a hard yolk.
4. Repeat until all eggs are cooked.
5. Remove from water with a slotted spoon and serve.
6. Whilst the eggs are cooking, place rapeseed oil and butter into a frying pan.
7. Add asparagus and cook for 2 minutes
8. Add in the spinach and cook for 30 seconds – 1 minute, until wilted.

Serve

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