Smoked Haddock and Poached Eggs Benedict

Prep Time: 5 minutes

Cook Time: 15 minutes

Seves: 2

INGREDIENTS:

• 2 Fillets Smoked Haddock
• 4 Medium Eggs
• 1 tbsp White Wine Vinegar
• 2 English muffins
• Hollandaise Sauce
• Freshly chopped Chives
• Salt
• Pepper
• Butter

METHOD:

1. Pre-heat oven to 180C
2. Wrap haddock separately into foil and bake for 10 minutes
3. Bring a large pot of water to a boil, add in the vinegar and reduce to a simmer
4. Break in eggs and poach for 3 minutes for runny yolk or longer for firmer yolk
5. Slice muffins in half, toast and butter if desired
6. Place the Smoked Haddock and eggs on each half of the muffins, and top with the hollandaise sauce.
7. Garnish with chives and salt and pepper to taste