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Poached Haddock and eggs on toast

I love eating this dish for a leisurely breakfast at the weekend.  The runny yolk from the egg complements the haddock.  The fish is full of essential omega 3 fats as well as being a good source of protein like the eggs.  These both help stabilise your blood sugar giving you more sustained energy.

Serves 2

Preheat oven to 120°C

2 x 150g haddock fillets
2 eggs (must be very fresh) – organic if possible
2 slices whole-meal bread (or bread of chose)
Knob of butter
Parsley, finely chopped
Pepper to taste

  1. Put 2 plates in the oven to warm through
  2. Bring a small frying pan of water to the boil.  Poach the fish for 3-5 minutes (depending on the size of the fish) until it is cooked through.  Remove the fish from the water, dry it on kitchen towel and put in the oven to keep warm.
  3. Toast the bread
  4. While the bread is toasting, crack the eggs into the same pan as you cooked the fish (eggs that are fresh hold their shape) ensuring they are covered in water.  Simmer for 2 minutes.
  5. Butter the toast and top it with the haddock.  Remove the eggs from the water and dry them carefully on kitchen towel.  Balance carefully on top of the haddock.  Garnish with a grind of pepper and a sprinkling of parsley.

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