Categories: October

Ingredients

• 600ml semi-skimmed milk
• 1 onion, halved
• 1 bay leaf
• 350g undyed smoked haddock
• 2 tbsp olive oil
• 1 garlic clove, finely chopped
• 2 spring onions, finely cliced
• 1 sprig fresh thyme, leaves picked, plus extra to garnish
• 225g new potatoes, diced
• 25g Parmesan, grated
• 2 tbsp low-fat Greek yogurt
• 4-8 eggs

Directions

1. Put the milk, onion and bay in a pan over a very low heat for 15 minutes. Bring to a simmer, add the fish and cook for 8 minutes. Remove the fish with a slotted spoon. Strain the cooking liquid into a jug. Flake the fish (discard skin or bones) and cool.

2. Heat the oil in a pan over a medium heat, add the garlic, spring onions and thyme and cook for 5 minutes. Add the potatoes and the cooking liquid and cook for 10-12 minutes, until the potatoes are tender. Fold in the fish, cheese and yogurt. Season.

3. Bring a saucepan of water to a simmer. Stir the water, then break an egg into it. Repeat with the remaining eggs. Cook for 3-4 minutes. Serve 1-2 eggs on each plate with the fish and potato mixture and sprinkle with the extra thyme.

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