Smoked haddock with a poached egg - Discover Seafood
This tasty twist on eggs Florentine by Fife food ambassador Christopher Trotter makes a simple, but delicious weekend bruch or Sunday evening supper.
Ingredients
- 500ml full fat milk
- 2 fillets smoked haddock
- 40g butter
- 40g plain flour
- 2 eggs
- Touch of mustard
- Two handfuls of spinach
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