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.