Online Personal Trainer Breakfast Recipes - Smoked Haddock & Eggs
Shopping & Ingredients List:
4x125g Smoked Haddock fillets
4 large Eggs
125g raw Baby Spinach or steam normal spinach
600ml Fish Stock
1. Place haddock in saucepan with water/fish stock. Bring to the boil, reduce to simmer & gently poach for 4-5 mins. Remove with slotted spoon to plate & cover with foil to keep warm.
2. In the same saucepan, bring back to the boil, crack in eggs & poach for 3 mins (soft set).
3. Serve immediately on bed of spinach with haddock topped by egg.
Macro info per serving