Scrambled eggs with finnan haddie

Scrambled eggs with finnan haddie

From
Posh Eggs
Serves
2
Prep
15 mins
Photographer
Louise Hagger

Finnan haddie is a cold-smoked haddock. Its smoky, salty flavour works undeniably well with creamy scrambled eggs.

Ingredients

Quantity Ingredient
200g finnan haddie or other smoked haddock fillet
350ml full-fat milk
4 eggs
1 tablespoon chopped chives and dill
good knob butter, for frying
20g finely grated parmesan
2 slices wholegrain bread, toasted and buttered
lemon wedges, to serve
freshly ground black pepper

Method

  1. Put the haddock into a small pan and cover with the milk. Bring to a simmer, cook for 2 minutes then remove from the heat and leave the fish to steep for 5 minutes, or until cooked through. Remove with a slotted spoon and flake into large pieces, discarding the skin and any bones. Reserve 50 ml of the milk and leave to cool.
  2. Whisk the eggs in a bowl with the reserved milk, half the herbs and a little pepper. Melt the butter in a frying pan. Add the eggs and cook gently over low heat, scrambling with a wooden spoon. When the eggs are half cooked, fold though the flaked haddock, parmesan and the remaining herbs to warm through. Spoon onto the buttered toast and serve with lemon wedges to squeeze over.
Tags:
eggs
breakfast
lunch
dinner
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