Breakfast Smoked Haddock

Prep time: 5 minutes
Cooking time: 10-12 minutes
Serves: 4

  1. Preheat the oven to 180℃/fan 160°C /gas mark 4.
  2. Wrap the haddock loosely in foil and cook in the oven for 15-20 minutes.
  3. Whisk the eggs with a little black pepper and half of the chopped herbs.
  4. Melt the butter in a non-stick pan over a low heat then add the eggs. Scramble the eggs to your preferred consistency. Stir in the cherry tomatoes.
  5. Remove the fish from the oven and break into flakes. Mix some into the eggs.
  6. Serve the eggs on the toast, topped with the remaining fish and garnished with the remaining herbs.


  • 500g Alfred Enderby smoked haddock
  • 6 large free range eggs
  • Freshly ground black pepper
  • Small handful chives, finely chopped
  • Small handful flat leaf parsley, finely chopped
  • 1 tbsp butter
  • 12 cherry tomatoes, halved
  • 4 thick sliced bread, toasted

Recipe courtesy of