Golden Smoked Haddock With Poached Eggs And Herb Potatoes Recipe

English cuisine · 336 calories

About this recipe

Start your morning with a classic English breakfast that's both hearty and wholesome. This dish combines tender smoked haddock with perfectly poached eggs atop fragrant herb potatoes, creating a delicious balance of flavors and textures. The smoked haddock lends a rich, savory note, while the poached eggs offer creaminess that complements the freshness of parsley-coated potatoes. With 35 grams of protein per serving, this meal fuels your day, helping you feel energized and satisfied. Cooking this breakfast is straightforward and rewarding, taking just 35 minutes from prep to plate. It's ideal for a weekend treat or a midweek indulgence where comfort and nourishment meet. Serve it warm, and watch it become a favorite in your breakfast repertoire.

Ingredients

  • 280G Fish Said Fred Msc Big Smoked Haddock
  • 6 Each Golden Yolk Eggs 6 Pack
  • 1 Kg Baby Potatoes 1kg
  • - Schwartz Flat Leaf Parsley
  • - Biona Capers In Olive Oil
  • - Sussex Wholefoods Organic Deodorised Cocoa Butter
  • 250 Ml Trs Lemon Juice 250Ml
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Wash the baby potatoes thoroughly and place them in a pot of salted boiling water.
  2. 2. Cook the potatoes for around 10 minutes or until tender, then drain and set aside.
  3. 3. Heat a non-stick skillet over medium heat and add the olive oil and butter.
  4. 4. Add the cooked potatoes to the skillet and toss them with finely chopped parsley, salt, and black pepper.
  5. 5. Place the smoked haddock fillets in a shallow pan with a splash of water and lemon juice.
  6. 6. Cover the pan and gently poach the haddock over low heat for about 5-6 minutes until it flakes easily.
  7. 7. In a separate pot, bring water to a simmer and add a splash of vinegar to help the eggs hold their shape.
  8. 8. Crack each egg into a small bowl and carefully slide them into the simmering water to poach for 3-4 minutes.
  9. 9. Lift the poached eggs out with a slotted spoon and drain well on kitchen paper.
  10. 10. Plate the smoked haddock and herb potatoes, then gently place the poached eggs on top.
  11. 11. Sprinkle with additional parsley and a dash of black pepper before serving warm.