Smoked haddock spinach & quail’s eggs

Smoked haddock spinach & quail’s eggs

From
Posh Toast
Serves
4
Prep
20 mins

Soft-boiled eggs in happy combination with rich smoked haddock are the principal flavours in a kedgeree, so spinach, tossed in a lightly curried butter, makes a harmonious background.

Ingredients

Quantity Ingredient
8 quail’s eggs
400ml milk
1 bay leaf
6 peppercorns
1 onion, peeled and halved
385g undyed smoked haddock
35g butter, plus extra for spreading
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 heaped teaspoon curry powder
300g spinach
4 slices wholemeal bread
salt
freshly ground black pepper

Method

  1. Bring a small pan of water to the boil. Lower the eggs into the water and simmer for 2½ minutes, then plunge into ice-cold water. Once cooled, gently peel off the shells.
  2. In a separate pan, heat the milk, bay leaf, peppercorns and onion. Bring to a simmer then lower in the haddock – it should be submerged so add some hot water to top up the level if needed. Turn off the heat and leave it to poach for 8 minutes, then remove the fish.
  3. Melt the butter in a large frying pan, add the spices and cook, stirring, for 2 minutes. Tip in the spinach, season, and stir until just wilted but still holding its shape.
  4. Toast the bread, then butter well. Top with the spinach, then flake over some poached haddock, discarding the skin. Halve the quail’s eggs and divide them between the toast slices, then grind over some black pepper.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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