Creamed Arbroath Smokies with Soft-Boiled Duck’s Egg

Arbroath smokies are not as popular as they once were and are due for a bit of a revival in my view. Along with kippers, they’ve just drifted out of vogue - perhaps because the smell of them cooking was too much, or maybe the bones were off-putting. I’d say they are definitely worth cooking, as their flavour is sublime.

If you can’t get Arbroath smokies, then just poach and lightly flake some smoked Finnan haddock. Serve with toast soldiers as a breakfast dish or a starter.