Breakfast Smoked Haddock
5 minutes prep, 12 minutes cook
Serves 4
Ingredients
2 packs smoked haddock (approx 600g)
6 large free range eggs
Small handful chives, finely chopped
A small handful flat leaf parsley, finely chopped
50g salted butter
12 cherry tomatoes
Salt and freshly ground black pepper
Bread, for toasting
Method
Heat the oven to 180ºC/Fan 160ºC/Gas 4. Wrap the haddock in foil and heat in a medium oven for 10 minutes Whisk six eggs together with some seasoning and half of the chopped herbs
Melt half of the butter in a pan over a low heat, then add the eggs. Scramble the eggs to your preferred consistency Stir in the halved cherry tomatoes and a final knob of butter
Remove the fish from the oven. Serve with the eggs on hot buttered toast, garnished with the remaining herbs.
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