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Smoked Haddock with Poached Egg and Colcannon
Preparation info
- Serves
2
adults and 2 small children - Difficulty
Easy
Appears in
Ask your fishmonger for natural smoked haddock as the yellow dyed version contains additives. If you can’t find good smoked haddock, use fresh haddock instead and ask your fishmonger to skin it and remove all the bones.
Ingredients
180-200 g - Milk to cover the haddock
1
Method
Double-check the haddock for bones, then poach it in milk for 5 minutes. Drain, leave to cool a little, then flake into the colcannon. Poach the eggs in an egg poacher and serve on top of the colcannon.