Smoked Haddock with Poached Eggs, and Bubble and Squeak
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Smoked Haddock with Poached Eggs, and Bubble and Squeak - a very comforting dish
a couple of undyed fillets of smoked haddock
- Put the fillets skinside down on a chopping board and use a sharp paring knife to remove the skin. Cut into serving size pieces if necessary Picture . Quickly put the fish under cold running water and then dry.
- Take a couple of tablespoonfuls of butter and melt in a small saucepan. Put the eggs into finish in some hot water. Put some foil over a grill pan and put the fillets on the foil. Pour over the melted butter and put under a grill at a medium heat for three or four minutes until thoroughly heated through but not coloured.
- Serve the fish and potatoes on hot serving plates, and use a slotted spoon to place the eggs on the fish Zoom .
Serve with:
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