Smoked haddock recipes are some of the tastiest, and healthiest out there. Very low in fat and carbs but full of protein. Add a poached egg on top and what a wonderful start to the day.
Smoked haddock and poached egg for breakfast. How Yum is that!?
I think the first time I had this I was about 6 years old. It was a regular weekend treat in our house. My dad used to insist on it. I made it for Jen this morning and she had never had it before. As soon as Jen had finished she announced she was nipping down to the local fishmongers to get some for tomorrow!! Mind you, it was good.
But how to make it…it’s easy!!
1. Get the ingredients together
Very simple this time as there are only 2 real ingredients for this recipe. Smoked haddock and eggs. Oh, and some seasoning if you like.
The only thing you may be taken aback a little over is the way the smoked haddock is cooked. You’re going to poach it in milk. Semi-skimmed is probably best. Full fat is simply not needed and skimmed milk is a little too watery.
So, first of all, put a saucepan of water onto slow boil for the eggs. Add a splash of vinegar to help with the cooking process (see below). Then do the same with the milk. However, for the fish use a large frying pan for the poaching as you will need to lay the fish flat. You can check out some of the best copper chef pans here.
2. Prepare the fish
All you need to do here is lay the fish out on a chopping board and trim the tail and flank where there is no real flesh. Then cut the fish in portions to be served.
3. Cooking the smoked haddock
Once the milk is simmering add a sprinkle of Maldons sea salt. Then lay the haddock in the simmering milk skin side down and poach for 6-8 minutes or until the haddock flesh is flaky.
4. Poach the eggs
While waiting for the haddock to poach you should p0ach the eggs. For the egg, I use a ramekin to keep the shape. Crack the eggs into small ramekins and, one by one, gently lower them into the boiling water. I use a set of tongs for this but a large spoon will also do. The key is to get the ramekin to sit on the bottom of the pan without the egg tipping out. Obviously, try and do this as quick as you can because you want the eggs to cooking evenly. Now set a timer for 4 minutes for the large eggs, 3 1/2 minutes if using medium eggs. The eggs will then be done.
5. Remove the haddock and eggs and serve
Once cooked remove the haddock and eggs from their respective cooking vessels and layout on kitchen paper. Gently pat away any excess moisture and then serve the haddock with the egg on the top. I like to add a little Maldons sea salt and ground black pepper just to add to the flavour but this is optional.
And there you have it. A wonderful healthy dish of smoked haddock and poached egg! Yum!
OK, my friendly foodie followers. That’s it for now. I hope you enjoyed this little taster and will give it a go yourselves. Let me know how you get on. I’d love to know.
As always, thanks for reading and until next time…Steve.
- 1 side of smoked haddock
- 2 large eggs
- Milk for poaching
- Water for poaching
Firstly put the water into a saucepan, and the milk into a large frying pan and place on a low heat to start boiling.
Lay the haddock out on a chopping board.
Trim the tail and flank from the haddock and cut in half.
When the milk is boiling turn down to simmer and season. Lay the smoked haddock into the milk skin side down and poach for 6-8 minutes.
Whilst the haddock is poaching add a drop of vinegar to the water. Crack the eggs into ramekins and poach for 4 minutes.
When the haddock and eggs are cooked then remove from the pans and layout on kitchen paper and pat dry.
Finally, serve with the egg on top of the fish and season if you require. Yummu!