Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
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
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Breakfast-Brunch, Cheese, Eggs, Herbs, Muffins, Seafood
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
88
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
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
Calories:
88
kcal
|
Carbohydrates:
0.001
g
|
Protein:
19
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
57
mg
|
Sodium:
573
mg
|
Potassium:
311
mg
|
Sugar:
0.001
g