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Scrambled Smoked Haddock
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(Recipe ID: 421)
Serves 4
Preparation time: 15 minutes; Cook time: 25 minutes
Source: Vito De Carolis
Fisherman's breakfast- simple and nourishing.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Haddock fillets
- 8 Eggs
- Fine sea salt and black peppercorn, freshly grated to taste *
- 4 tablespoons Butter
- 2 tablespoons Whole milk
- 1 teaspoon Worcestershire sauce
- 8 Slices of buttered toast
Instructions
- Poach smoked haddock in milk for 15 to 20 minutes.
- Drain and flake the haddock fillets and reserve milk.
- Beat eggs together and season well with salt and pepper.
- Melt butter in a saucepan, add milk and beaten eggs and cook over a low heat until eggs are scrambled.
- Stir in flaked haddock and Worcestershire sauce; combine well, check seasoning and serve on buttered toast.
- Serve immediately.
Buy Ingredients
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