Categories: March

Ingredients

• 250g undyed smoked haddock fillet
• 4 rashers smoked streaky bacon or pancetta
• 2 English muffins, split
• 4 eggs
• 300g fresh four cheese sauce
• green salad, to serve
• lemon wedge, to serve (optional)

Directions

1. Put the smoked haddock into a large, shallow pan and cover with cold water. Bring to the boil, then remove from the heat and set aside for 10 minutes. Drain well, cool slightly, then discard the skin, flake the fish and discard any bones. Set aside, covered, to keep warm.

2. Meanwhile, preheat the grill to medium and put a large shallow pan with about a 5cm depth of water on to boil. Lay the bacon out on a grill for 4-5 minutes, until crisp. Drain on kitchen paper and set aside.

3. Toast the muffins under the grill for a few minutes on both sides and keep warm.

4. Poach the eggs in the simmering water, 2 at a time.

5. Meanwhile, heat the cheese sauce in a saucepan or in the microwave until piping hot.

6. Put 2 muffin halves on each plate and top each half with a quarter of the haddock. Top with a poached egg and a slice of bacon. Generously spoon over the cheese sauce and season with plenty of black pepper. Serve with a green salad and lemon wedges, if you like.

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