Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A comforting British classic.
Equipment: Wide pan; saucepan; frying pan
Measures and names
Ingredients
- 2 smoked haddock fillets
- 300 ml milk
- a bay leaf
- 2 eggs
- Large handful of spinach
- 20 g butter
- Black pepper
- Wilted greens, to serve
Method
- Bring the milk and bay leaf to a bare simmer in a wide pan. Slide in the haddock and poach gently for 6–8 minutes, until it flakes. Lift out and drain.
- Meanwhile, poach the eggs in barely simmering water for 3 minutes, until the whites are set and the yolks still soft.
- Wilt the spinach in the butter in a hot pan and season with pepper.
- Pile the spinach onto warm plates, sit the haddock on top and crown each with a poached egg.
- Finish with plenty of black pepper — smoked haddock is salty, so it needs no more salt.
Swaps and tips
Choose undyed smoked haddock where you can. A spoon of the poaching milk over the top adds richness.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 40 g | 10 g | 1 g | 22 g | 388 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
