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Scrambled Egg with Smoked Haddock
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1977
In Scotland the flesh from smokies – small haddock smoked closed and unfilleted – is often added to scrambled egg. Smoked haddock fillet can also be used. Make scrambled egg for several servings in a frying pan; it’s much easier to control the degree of cooking.
Ingredients
225 g 8 oz 8 - salt
Method
Poach the smoked haddock in milk for about 10 minutes, then drain and flake the flesh. Keep the fish warm.
Whisk the eggs, a seasoning of salt and pepper and the milk together. Use the milk from poaching the smoked haddock if you wish, it gives a lovely flavour to the mixture but go easy on the seasoning added.
Melt the butter in a frying pan and pour in the scrambled egg mixtur
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