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Smoked Haddock with a Poached Egg
Undyed smoked haddock poached in milk, finished with butter and crowned with a poached egg — the grand hotel breakfast that never went out of fashion.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Edwardian
Ingredients
- 2 fillets undyed smoked haddock (about 180g each)
- 400ml whole milk
- 1 bay leaf; few black peppercorns
- 25g butter
- 2 eggs; 1 tsp vinegar
- Buttered spinach or toast, to serve
Method
- Poach the haddock in the milk with the bay and peppercorns at a bare simmer for 6 minutes. Lift out and keep warm.
- Meanwhile poach the eggs in barely simmering water with the vinegar for 3 minutes.
- Serve the haddock on buttered spinach or toast, egg on top, with a knob of butter melting over everything.
- A little of the poaching milk, reduced with cream, makes a fine impromptu sauce.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.