Smoked haddock and poached egg breakfast. Poached haddock and poached egg with mustard sauce.

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Grilled haddock and poached eggs



Smoked haddock and poached egg breakfast

Top with a portion of spinach. The mixture will thicken to the consistency of single cream. Simmer for 3 minutes, then remove with a slotted spoon. Drain on kitchen paper then place onto the serving plates. Turn off the heat and leave the fish for 8 minutes to stand while you make the hollandaise. When the potatoes are cooked, drain and mash them with the remaining butter, the softened salad onions, 1 tsp of the mustard and horseradish to taste. Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. Cover with cold water and add the onion, bay leaf and peppercorns. Meanwhile, place the haddock in a frying pan. Mix the remaining mustard with the olive oil and chives, then season. Smoked haddock and poached egg breakfast

Video about smoked haddock and poached egg breakfast:




Smoked haddock and poached egg breakfast



Smoked haddock and poached egg breakfast



Smoked haddock and poached egg breakfast



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3 thoughts on “Smoked haddock and poached egg breakfast

  1. Place the cooked haddock on top of the spinach followed by the poached egg, then finish with the mustard sauce over the top. Turn off the heat and leave the fish for 8 minutes to stand while you make the hollandaise. When you have time, this is the perfect hearty weekend breakfast or brunch dish to set you up for a long walk on a crisp winter's day.

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