Smoked Haddock, Scrambled Eggs on Toast

by | May 29, 2018

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.

Ingredients

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

Recipe

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.