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Smoked Fish And Poached Egg

Microwaverina's picture
Ingredients
  Smoked fish pieces 12 Ounce (2 Pieces, 175 Gram / 6 Ounce Each)
  Butter 1 1⁄2 Ounce (3 Tablespoon , 40 Gram)
  Milk 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Eggs 2
  Fennel sprigs/Parsley sprigs 1
Directions

Put the smoked fish in a buttered dish, dot with two-thirds of the butter and add the milk. Cover with vented cling film (plastic wrap) and cook on full for 3—4 minutes, turning once. Season and keep warm.
Break the eggs into 2 buttered individual dishes and pierce the yolks carefully with a cocktail stick (toothpick) to prevent bursting. Cook on medium for 1 1/2—2 minutes.
Put the fish on 2 heated plates, add the remaining butter and the poached eggs.
Garnish with sprigs of fennel or parsley and serve with wholemeal (whole-wheat) bread and butter.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Egg
Interest: 
Healthy

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