Meals and Courses

Poached Smoked Haddock with Fried Eggs

cook 10 mins
  • 600 ml (1 pint) milk
  • 1 bay leaf
  • small thyme sprig
  • pinch of salt
  • ¼ teaspoon cracked mixed peppercorns, plus extra to serve
  • 4 smoked haddock fillets
  • 2 tablespoons olive oil
  • 4 eggs
  • 1 kg (2 lb) ready-cooked chilled colcannon or mashed potato
  • Pour the milk into a deep-sided frying pan. Add the bay, thyme, salt and peppercorns and bring to simmering point.
  • Add the haddock fillets and simmer very gently for about 5–6 minutes, until the flesh turns opaque.
  • Meanwhile, heat the oil in a large frying pan and fry the eggs for about 3 minutes, or until cooked to your liking.
  • Heat the colcannon or mashed potato according to the packet instructions and spoon on to 4 plates. Top with the poached haddock, fried eggs and black pepper to serve.
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