This recipe is great for a breakfast out of the ordinary, combining the smoked, salty flavour of haddock with rich runny egg yolk – all served on our beautifully textured gluten free multiseed bread.

Serves: 
2

Ingredients: 
  • 2 slices Warburtons Gluten Free Multiseed Farmhouse Loaf
  • 1 tbs crème fraiche
  • A few fresh chives, snipped
  • A squeeze of fresh lemon juice
  • 150g undyed smoked haddock fillet
  • 150ml milk
  • 2 large fresh eggs
  • A pinch of freshly ground black pepper
Method: 
  1. Mix the crème fraiche with the chives and a squeeze of lemon juice in a small bowl, cover and chill.
  2. Place the haddock in a small pan and pour over the milk. Add a little water until the liquid just covers the fish.
  3. Bring to a simmer then turn down the heat to low and poach the fish for 4-5 minutes or until cooked through. Lift out onto a plate and cover with foil to keep warm.
  4. Meanwhile, bring a small pan of water to a gentle boil, stir the water and crack in one of the eggs. Turn down the heat to minimum and poach for 1-2 minutes until the white is just set. Repeat with the other egg.
  5. Whilst the eggs and fish are cooking, toast the bread. Butter the toast if desired.
  6. Top the toast with the smoked haddock and poached egg. Season generously with black pepper, sprinkle over a few more chives and serve with the chive crème fraiche on the side.