Thu, 14 September 2017
2 x 200g potions of natural smoked haddock
2 poached eggs
2 tomatoes
2 tbs grated Parmesan cheese
1 tsp mixed herbs
2 portions of potato bread
2 handfuls of spinach
2 tbs of hollandaise sauce (optional)
COOKING METHOD
Cut your tomatoes in half. Scoop out the seeds and discard half of them. Mix the remainder with the grated Parmesan cheese and some mixed herbs. Season with some black pepper.
Place the tomatoes and potato bread on a baking tray and place in to a hot oven (170℃) for 10 minutes.
Add a tbs of olive oil to a frying pan and bring up to frying temp. Fry your natural smoked haddock for about 2 minutes either side and then place on the oven tray with your tomato and potato bread.
Poach your egg in boiling water for 3 minutes.
Toss your spinach in the pan you cooked your smoked haddock in with a knob of butter.
To serve: Put your potato bread down first on the plate. Follow that with the wilted spinach leaves. Now place the smoked haddock on top of the spinach and finish off with your poached egg. Place the tomatoes neatly around the plate. An optional extra is to finish this dish off with some hollandaise sauce.
This dish is perfect for a hearty breakfast or a healthy brunch.
