This breakfast recipe from The Lincolnshire Chef is just what you need to start the day. Haddock straight from the Port of Grimsby – the home of Smoked Fish – that is an excellent source of protein, low in fat and rich in vitamins and minerals.

Team your fish with fluffy scrambled eggs, fresh, grilled tomatoes and buttery toast for a filling, nutritious brunch.


  • 2 fillets smoked haddock, halved.
  • 6 Fairburns (or other locally sourced) free range eggs
  • 2 tbsp milk
  • 50g salted butter
  • Small handful chives
  • 10 cherry tomatoes
  • Bread for toast
  • Salt and pepper to season


Place the smoked haddock and cherry tomatoes on a lightly greased sheet of foil, place onto a baking tray and cook in a pre heated 180ºc oven for 10 minutes.

In a bowl, whisk together eggs, milk and chives. Melt the butter in a frying pan over a low heat and add the eggs, whisking as they cook.

Remove the smoked haddock from the oven and serve with eggs on hot buttered toast, a pinch of salt and butter and grilled tomatoes.