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Smoked Haddock & Poached Egg
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BE MY SAUCY VALENTINE

Posted 2 Janurary 2017 by The Saucy Fish Co.

Lobsters are red, tang fish are blue…and boy do we have some Saucy valentines tips for you.

This year, Valentine’s Day falls on a Tuesday, presenting the divine opportunity to up the mid-week romance and treat your loved one to something homemade.

As always, we’re here to offer a helping fin with a simple and speedy breakfast in bed recipe that will make your sole mate weak at the knees. Serve up our smoked haddock and poached egg on toast, recipe serves 2.

○ From our new frozen range, 2 smoked haddock fillets with vintage cheddar & chive sauce
○ 4 slices of seedy bread
○ 2 large fresh eggs
○ freshly ground black pepper

Place the frozen haddock in the oven for 24 minutes, until cooked through.

In the meantime, bring a small pan of water to the boil, then crack in one of the eggs. Turn down the heat to minimum and poach for 3 minutes until the white is set and the yoke is still lovely and runny…you know we like to keep things saucy. Repeat again with the other egg.

Whilst the eggs and fish are cooking, toast the bread and place the sachet of sauce in boiling water for 4 minutes, to heat.

Top the toast with the cooked haddock then dress up your fish with the cheddar and chive sauce. Add the poached egg atop each fillet and season generously with black pepper and a sprinkling of chives.

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