It’s no secret that smoked fish goes perfectly with eggs, whether it be a breakfast plate of kippers or delicious smokey kedgeree. This recipe combines the two flavours and introduces another well paired taste, black pudding. Delicious as a lazy weekend breakfast or satisfying brunch served with a glass of crisp white wine.
Smoked Haddock, Scrambled Eggs and Black Pudding
2 fillets smoked haddock
1 tbsp creme fraiche
Salt and pepper
150gm baby spinach leaf
4 slices black pudding
- Preheat oven to 180 degrees.
- Place haddock on a large piece of tin foil or baking paper, dot with butter and then fold foil or paper into a neat parcel, sealing all sides well. Bake in the oven for 12 – 15 minutes.
- Put eggs, creme fraiche, salt and pepper into a bowl and whisk.
- Heat a pan with a little butter, cook black pudding on both sides until lightly crisp. Remove and keep warm.
- Next fry spinach in a little more butter until wilted. Season with salt and pepper. Remove from pan and keep warm.
- In the final minutes of cooking the haddock, heat a pan with a small amount of butter and add whisked eggs. Cook over a gentle heat, stirring occasionally. Remove from stove top just before eggs go completely hard as they will continue to cook once off the heat.
- To Serve: Place fish, eggs, spinach and black pudding on a plate. Season with cracked black pepper and sprinkle with chopped parsley.