Smoked Haddock with Poached Egg
Flaky undyed smoked haddock gently poached in aromatic milk, crowned with a rich, soft-poached egg and fresh herbs.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Wide shallow frying pan
- •Slotted spoon
- •Small saucepan
- •Fish slice
- •Ramekin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 7 g
- fibre
- 0 g
- protein
- 42 g
- calories
- 340 kcal
Instructions
- 1
Place the smoked haddock fillets skin-side down in a single layer in a wide shallow frying pan.
- 2
Pour in the milk, then add the bay leaf, black peppercorns, and sliced onion.
- 3
Set the pan over a medium hob and bring the milk to a gentle simmer.
- 4
Lower the heat, cover loosely, and poach gently for 7 to 9 minutes until the fish flakes easily.
- 5
Meanwhile, bring a small saucepan of water with the vinegar to a gentle simmer for the eggs.
- 6
Crack an egg into a ramekin, swirl the simmering water with a spoon, and gently slide the egg in.
- 7
Poach the egg for 3 minutes until the white is firm and the yolk is soft.
- 8
Lift the egg out with a slotted spoon and drain on greaseproof paper or kitchen roll.
- 9
Repeat the poaching process with the remaining eggs.
- 10
Using a fish slice, carefully transfer each cooked haddock fillet onto a warm serving plate.
- 11
Dot each warm fillet with a knob of butter and top with a poached egg.
- 12
Garnish with chopped parsley, chives, and cracked black pepper before serving immediately.
Chef's tips
Use the freshest possible eggs so the whites cling tightly to the yolks during poaching. Always choose naturally cured, pale undyed haddock rather than bright yellow dyed fish for the sweetest, cleanest smoke flavour.
Ingredient substitutions
- undyed smoked haddock → Finnan haddie or uncoloured smoked cod fillets
- whole milk → semi-skimmed milk or unsweetened oat milk
Storage
Refrigerate leftover flaked haddock in a sealed container with a little poaching liquid for up to 2 days, but always poach eggs fresh.
Reheating
Warm the haddock gently in a covered pan over low heat with a splash of milk until piping hot throughout.
Common mistakes to avoid
- •Boiling the milk vigorously, which toughens the fish and causes the poaching liquid to split.
- •Overcooking the poached eggs until the yolks become firm and lose their sauce-like consistency.
Serving suggestions
Cooked Smoked Haddock with Poached Egg?
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