Smoked haddock is naturally full of flavour and goodness, and by serving it with a poached egg you’re adding in another protein boost.
Sourdough is one of the healthiest breads around because it contains a higher amount of the Lactobacillus bacteria – often found in probiotic supplements – than most loaves and is easier to digest.
Spinach is a super-food packed with iron.
By combining these ingredients, you really are providing yourself with a super-charged brunch that will keep hunger at bay well into the afternoon.
2 Prime smoked haddock fillets
½ onion sliced
2 large eggs
Approx 1 tbsp plain flour
1 tspn English mustard
Two slices of toasted sourdough bread (or any crusty bread)
Wash the spinach leaves and set aside.
Pour the milk into a medium-sized pan, add the sliced onion, season and bring to a simmer.
Place the haddock fillets into the milk and simmer for two minutes then turn over and simmer for the same time again.
Lift the haddock out of the milk and set aside on a plate, cover and keep warm.
Strain the milk through a sieve into a bowl and remove the onion.
Make a white sauce in the same pan by melting 25g of the butter before adding the flour and stirring over the heat, pouring in the remaining milk a little at a time and continuing to whisk until the sauce is smooth and your desired thickness.
Add the mustard and season to taste.
Now poach your eggs using your preferred method and steam the spinach to wilt or cook in a pan with a spoon of olive oil or a little butter before dividing between the plates.
Place the cooked haddock on top of the toast on the plate, alongside the spinach before adding the poached egg on top of the fish and finishing with the white sauce alongside.