Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, quick haddock and egg. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article. Making a pan sauce is a quick and easy way to add flavour.

Quick Haddock and Egg is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Quick Haddock and Egg is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook quick haddock and egg using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Quick Haddock and Egg:

1. Make ready 4 haddock fillets or loins
2. Make ready Juice of 1 lemon
3. Prepare 70 g salted butter
4. Make ready 1 large handful of chopped parsley
5. Get 4 hard boiled eggs
6. Take 1 large onion
7. Take Salt and pepper to season
8. Get 200 ml single cream

Alternatively, fill a large frying pan one-third I love egg and smoked haddock - had to find a recipe to check how long to poach the haddock for. I enjoy this for lunch or a light supper, with. Smoked haddock and spinach baked eggs. The combination of sweetly smoked haddock and spinach is a classic I'd be happy to sit down to at any time of the day, but like kedgeree, it really lends itself to a hearty weekend brunch. Месяц бесплатно.

Steps to make Quick Haddock and Egg:

1. Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
2. Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
3. Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
4. When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
5. Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
6. Plate the fish, and pour the sauce over the top.

Who wouldn't want to start their day with smoked haddock, hollandaise sauce, and a poached egg? Which makes me wonder why everyone tries to make it the simplest and quickest meal of the day. There is a whole culture surrounding quick-grab breakfast bars, and grocery store aisles dedicated to. Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen Skink. If you add poached quails' eggs to the soup this makes a delightful surprise as you lift up an egg on your spoon.

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