Finnan an’ Poached Egg from Classic Scots Cookery by Catherine Brown
A popular High Tea item in the Glasgow tea-rooms of the early nineteenth century created by Miss Kate Cranston and Charles Rennie Mackintosh. Like Buttered Smok
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 4 lightly poached eggs
- Freshly Ground black pepper
- 750 g (1 lb 10 oz) finnan haddock fillets*
- 250 ml (8 fl oz) single cream
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