THE experts at Fish Is The Dish have called this simple recipe breakfast smoked haddock, but we reckon it also makes a perfect lunchtime treat.
As the main ingredients are haddock and eggs, the recipe is rich in protein, which is essential for the body to repair itself. Protein-rich foods are often high in vitamins and minerals, too.
You can substitute smoked mackerel for the haddock – which also works out cheaper if you’re on a budget.
2 packs smoked haddock (approx 600g)
6 large free range eggs
Small handful chives, finely chopped
Small handful flat leaf parsley, finely chopped
50g salted butter
12 cherry tomatoes, halved
Bread for toast
Preheat the oven to 180C/160C fan/gas mark 4/350F.
Wrap the haddock in foil and cook in the oven for 10 minutes.
Whisk the eggs together with some seasoning and the chopped herbs.
Melt half the butter in a pan over a low heat and then add the eggs.
Scramble the eggs to your preferred consistency.
Stir in the cherry tomatoes and the remaining butter.
Remove the fish from the oven. Serve with the eggs on hot buttered toast, along with the remaining herbs.
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