Fanned Avocado Haddock Poached Egg

This post may contain affiliate links. As an Amazon Associate we earn from qualifying purchases.

If you’re looking for a healthy and delicious breakfast or lunch recipe then look no further. This beautiful looking and wonderfull tasty fanned avocado haddock and poached egg recipe is just fantastic.

There’s the protein filled egg doubled up with the smoked haddock. Both poached so no added fat whatsoever. Then’s there’s the natural healthiness of the avocado with all its rich vitamin and high potassium content combined with a good dosing of fibre. All laid out on top of crusty and wholesome granary toast. No butter, obviously, and if on a Keto diet just skip the bread to reduce the carbs. What a brilliant start to the day. Yum!

So let’s make it…

1. Gather all of the ingredients

Only 4 ingredients for this recipe. Eggs, smoked haddock, or cod, an avocado and some granary bread. The is a need for some milk in which to poach the fish but really that’s about it. Oh, maybe some seasoning.

2. Prepare the ingredients

This too is very minimal. Well, the last thing anyone wants to do for breakfast is mess around for hours, right?

First, just break the eggs into small ramekins. This will be used to help for the poaching and to keep the egg shape when cooking.

The only other thing to do is to remove the stone and skin from the avocado. The end result should be like that in the photograph below. If you are unsure on how to do this then just follow the tutorial here… ▶

With the avocado fruit released just thinly slice ready to lay out as a fan.

3. Poach the smoked haddock

The smoked haddock is poached in milk. You can use any milk, although I use half and half. Simply bring the milk to a simmer, season and then add the smoked haddock.

Poach the smoked haddock for 6-8 minutes depending on how thick the fish is.

As a side note, one other great recipe using smoked haddock is as a main course and served with good sized shrimp and pasta. For this recipe, the milk would be kept and used to make the sauce. The smokiness of the fish infused into the milk is wonderful. If you enjoy smoked haddock I highly recommend you try this recipe. Just click the photo and it should take you straight there.

4. Get the toast on and start the eggs

As soon as the haddock has started to poach put the grill on for the toast and boil the water for the eggs.

With the toast under the grill and the water boiling start poaching the eggs. I always add a dash of vinegar to the boiling water when poaching eggs as it helps with keeping the egg together when cooking. I use large eggs and poach for 3.5 minutes.

If the toast was started first it will probably be done by the time the eggs are on. This being the case it’s now time to fan the avocado.

5. Prepare the avocado fan

The avocado is already sliced so while the egg and fish are finishing just lay the sliced avocado fan-like on top of the toasted granary bread. Hopefully, it will look something like this…

6. Prepare the haddock

Once the haddock is cooked remove it from the milk and place on some kitchen paper. Using another piece of kitchen paper pat the haddock dry and remove any solidified milk. The haddock skin, if present, can also be peeled off at this time.

Now, add the haddock to the top of the avocado fan.

7. Finish the egg, serve and enjoy

When the egg is cooked remove it from the boiling water and drain dry. Again, use kitchen paper if needed. Now, just add the egg to the top of the fish and season with a pinch of sea salt and ground black pepper.

And that’s all there is to it folks. A low fat, low cholesterol start to the day. If on a protein only diet, like a keto diet, just skip the bread. Either way, this is delicious and well worth a try. Yum!

I do hope you enjoyed this post. If you’d like to be kept up to speed on all of The Yum Yum Club’s recipes as they are released just sign up to the newsletter at the top of the page or click the link to follow us on Facebook or Pinterest.

As always, many thanks for reading and until next time… Steve.

8. Nutritional values

9. Printable recipe

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

View all posts by Steve Deacon →