Smoked Haddock and Poached Eggs Benedict is a refined twist on the classic brunch dish, featuring flaky smoked haddock layered on toasted English muffins, topped with perfectly poached eggs and rich, creamy hollandaise sauce. The smoky fish pairs beautifully with the velvety eggs and tangy sauce, creating a luxurious and flavorful combination.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 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
- Pre-heat oven to 180C
- Wrap haddock separately into foil and bake for 10 minutes
- Bring a large pot of water to a boil, add in the vinegar and reduce to a simmer
- Break in eggs and poach for 3 minutes for runny yolk or longer for firmer yolk
- Slice muffins in half, toast and butter if desired
- Place the Smoked Haddock and eggs on each half of the muffins, and top with the hollandaise sauce.
- Garnish with chives and salt and pepper to taste
Get your smoked haddock here.