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Smoked Haddock with Poached Egg & Hollandaise Sauce
Preheat the oven to 200C/Fan 180C/Gas 6. Place the haddock in a baking dish and add the splash of milk, cover with kitchen foil and bake for 15 to 20 minutes until the fish is just cooked through.
Bring a shallow pan of water to the boil, turn down to a simmer, crack the eggs into 2 tea cups and slide gently into the water. Simmer gently for a few minutes until the eggs are just set, but the yolks still soft.
While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper. Stir a little of the milk from the haddock into the hollandaise sauce, and check the seasoning.
Place the haddock on a warm bagel if you wish, topped with a poached egg and hollandaise sauce. Season with freshly ground black pepper and the chives.
- 400g smoked haddock fillet , in two pieces
- 1 splash of milk
- 2 large eggs
- 1 (150g) pouch hollandaise sauce
- 1 handful finely chopped chives
- 1 knob of butter
- 1 warm bagel (optional)
Publication Date: January 7, 2016.