Smoked Haddock and Poached Egg

(SERVES 2)

• 2*100 g/4 oz pieces smoked haddock fillet (preferably undyed)
• 2 eggs
• 2 slices puffed wheat crispbread

Put the haddock fillets in a large frying pan (skillet) with a lid and cover with water.
Bring to the boil, cover, reduce the heat and poach for 3 minutes. Gently push to one side
of the pan. Break the eggs one at a time into a cup and gently slide into the pan beside
the fish. Simmer for 3 minutes until the eggs are just set and the fish is cooked through.
Transfer to warmed plates with a fish slice and serve with a crispbread each.

Serving suggestions: ½ grapefruit; coffee or tea.