Smoked Haddock with Poached Egg

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Smoked haddock cutlets are the smaller inshore fish which have been split, boned and smoked whole. They are tender, very tasty and completely free of bones. This is a typically Scottish way of preparing them and could be served for breakfast or high tea.


  • 4 small smoked haddock cutlets
  • milk (see method)
  • 40 g/ oz <


Trim the fish and place in a large frying pan. Add sufficient milk to cover and add the butter in small pieces.

Place the pan over gentle heat and simmer for 5–7 minutes to heat the fish through. Lift the fish from the pan and keep hot. Crack the eggs one at a time first into a teacup then tip into the hot milk in the frying pan. Add all four eggs and poach gently in the hot milk until