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:
- Mix the crème fraiche with the chives and a squeeze of lemon juice in a small bowl, cover and chill.
- Place the haddock in a small pan and pour over the milk. Add a little water until the liquid just covers the fish.
- 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.
- 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.
- Whilst the eggs and fish are cooking, toast the bread. Butter the toast if desired.
- 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.