Fred’s smoked haddock with poached eggs and asparagus

  1. Place your haddock on a sheet of baking paper on a baking tray, then dollop around 50g of butter on top of each fillet. Roast in the oven for 13-19 mins at 200C, until nicely cooked through.

  2. While your haddock is cooking, bring a pan of salted water to the boil. Once it’s bubbling away, drop in your asparagus, but be careful not to overcook it. One and a half minutes max!

  3. Remove your asparagus, then add your vinegar to the cooking water. Once it returns to the boil, use a large spoon to stir the water, creating a vortex in the middle of the plan. Drop your eggs into the middle of the tornado, one at a time, and cook until they’re set but still soft in the middle.

  4. To finish, butter your sourdough slices on both sides. Heat a frying pan over a medium heat and drop your bread in, cooking them until crispy and golden on both sides. Top with the haddock, eggs and asparagus. Finish with a sprinkle of parsley and serve with a wedge of lemon.

This one’s lovely for breakfast. If you want to posh it up a bit, add a big dollop of hollandaise sauce at the end, just before you sprinkle over the parsley. So good.

What you’ll need:

  • 1 pack of Fred’s big smoked haddock fillets
  • 1 bunch of asparagus, trimmed of stalky ends
  • 100ml white wine vinegar
  • 2 eggs
  • 150g of butter
  • Couple of large slices of sourdough bread
  • 2 tbsp chopped parsley
  • 1 lemon