The alternative ultimate breakfast. Smoked Haddock on Toasted Cheese is a delicious combination. The soft haddock with melted cheese and runny poached eggs is a paradise. Served for breakfast and brunch and as a main dish for lunch. Superb texture, flavour and colour all in one simple dish.

Smoked Haddock on Toasted Cheese

The alternative ultimate breakfast. Smoked haddock and cheese is a delicious combination. The soft haddock with melted cheese and runny poached eggs is a paradise.

4.86 from 57 votes

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Course: Breakfast, Brunch

Cuisine: British

Keyword: Breakfast-Brunch, Cheese, Eggs, Herbs, Muffins, Seafood

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 88kcal

Ingredients

1 tsp vinegar
100 g cheese e.g. Lancashire, grated
4 medium eggs free range + 1 extra yolk
2 fresh muffins halved
4 large tomatoes sliced
300 g smoked haddock
1 bunch chives garnish

Instructions

Place 2 pans of water to a gentle simmer
Add a teaspoon of vinegar in one of them
Preheat the grill
Mix the cheese with the extra yolk and season with some freshly ground black pepper
Lower the haddock into the pan without the vinegar and cook for 3 to 4 minutes
Poach the eggs in the pan with the vinegar, both should be boiling gently
Meanwhile lightly toast the muffins on a baking sheet
Arrange the tomatoes evenly on top of the muffins, coat with the Lancashire cheese
Place under the grill until the cheese bubbles and is a light golden colour
Drain the haddock and eggs
Flake the haddock and place on top of the muffins followed by the eggs
Scatter the chives on top

Nutrition

Smoked Haddock on Toasted Cheese