This quick and easy brunch recipe is perfect for a weekend treat. Though smoked salmon is a certified breakfast staple, we love the robust flavour that smoked haddock brings to the dish, pairing perfectly with the soft poached eggs and toasted English muffin.
We've used shop bought Béarnaise sauce to save time, but feel free to make your own should you have a lazy Sunday morning to savour.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
430
Ingredients
225g
smoked haddock fillet
50g
butter
225g
washed spinach
salt and ground black pepper
1Tbsp.
vinegar
6
fresh eggs
2
English muffin
4Tbsp.
bought Béarnaise sauce (see tip)
Directions
Step 1
Thinly slice the haddock.
Step 2
Melt 25g of the butter in a saucepan then, when hot, add the spinach and cook over a high heat until just wilted; season and set aside.
Step 3
Add the remaining butter to the pan with 15ml water. When hot add the haddock; cook for 1min on each side. Set aside.
Step 4
Bring a large, shallow non-stick pan of water to a gentle simmer and add the vinegar. Carefully break the eggs into the water and cook for 2—3min or until the whites are just set; remove and drain on kitchen paper.
Step 5
To assemble, split the muffins and lightly toast under a preheated grill until golden. Divide the spinach between each half muffin and top with the smoked haddock. Place one egg on top of each muffin and coat with 10ml Béarnaise sauce.
Step 6
Place under the grill and cook for 2—3min or until the Béarnaise is golden and bubbling.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
