Blog, Portly Cooks

Portly Cooks | Poached Smoked Haddock and Egg

Posted by PortlyGourmet on

Poached Haddock and Egg

Lovely one this, for a simple weekend brunch.

  • 200g Smoked Haddock
  • 1 Egg
  • 50g Samphire

It really is dead simple. In one pan boil the smaphire for about a minute and then leave to one side. In a frying pan, bring some more water to the boil and poach the haddock (about 4 minutes). In the same pan, poach the egg, it seasons the egg too!

That really is it! If you want to get jazzy top the fish and egg with some hollandaise sauce and enjoy!

PG

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