Smoked Haddock Scramble
|Smoked haddock fish||500 Gram, smoked|
|Milk||1 Cup (16 tbs)|
|Milk||2 Tablespoon (Extra)|
|Cream||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Hot buttered toast slices||8|
Poach the fish in milk for 5-10 minutes.
Drain and flake, removing bones.
Beat eggs together and season well.
Melt butter in a saucepan on low heat, add the 2 tablespoons milk and eggs and stir gently until beginning to set.
Stir in cream then flaked fish and Worcestershire sauce.
As soon as eggs are soft and creamy, turn into a heated serving dish and serve with toast.
Calories 802 Calories from Fat 364
% Daily Value*
Total Fat 40 g62.3%
Saturated Fat 18.5 g92.6%
Trans Fat 0 g
Cholesterol 778.2 mg259.4%
Sodium 1627.2 mg67.8%
Total Carbohydrates 53 g17.7%
Dietary Fiber 0.71 g2.8%
Sugars 15.9 g
Protein 57 g114.4%
Vitamin A 32% Vitamin C 0.27%
Calcium 30.9% Iron 38%
*Based on a 2000 Calorie diet