Smoked haddock with a poached egg
This tasty twist on eggs Florentine by Fife food ambassador Christopher Trotter makes a simple, but delicious weekend bruch or Sunday evening supper.
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Cooking tools:
- Saucepan
- Fish spatula
- Skillet
- Wooden spoon
- Kitchen scale
- Steamer basket
- Pot
- Slotted spoon
- Pepper mill
- Plate
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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