Smoked Haddock, Scrambled Eggs on Toast
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.