Smoked HaddockFor a delicious dish that can be used for any meal during the day, look no further. Combing smoked haddock and crispy bacon, topped with poached eggs and a creamy cheese sauce to sit with toasted English muffins, this is a must-try recipe!


250g of Fresh Natural Smoked Haddock

4 rashers smoked bacon

2 English muffins

4 eggs

300g cheese sauce


Put your smoked haddock into a large, shallow pan and cover with cold water. Once the water is boiling, remove from the heat and set aside for 10 minutes.

After the fish has cooled slightly, drain well, discard the skin and flake the fish. Set aside while covered to keep warm.

Preheat the grill to medium and place a large shallow pan with about a 5cm of water on the boil. Lay the bacon out and grill for 4-5 minutes until crispy, then drain and set aside.

Toast the muffins under the grill for a couple of minutes on both sides or use the toaster. Don’t forget to keep them warm after!

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

Then heat the cheese sauce in a saucepan or tub in the microwave until piping hot. Be careful it doesn’t burn!

Now the important part! Place 2 muffin halves on each plate and top each half with a quarter of the haddock. Then top this with a poached egg and a slice of bacon. Top this with a spoon of the cheese sauce and season with plenty of black pepper and you’re done!

This dish also works well when served with green salad and wedges, but that’s up to you.