- Place the haddock into a saucepan with the milk and add just enough cold water to cover the fish. Bring to a gentle simmer then turn down the heat to minimum and poach the haddock for about 4 minutes until cooked.
- Bring another pan of water to the boil then turn down the heat and add the eggs. Poach for 2-3 minutes.
- Warm the hollandaise sauce according to the pack instructions.
Sauté the cherry tomatoes in a frying pan with a small knob of butter and the thyme leaves. Season with a pinch of salt and pepper. Move to the side of the pan and add the washed spinach. Cook for a minute, until wilted.
- Lightly toast the muffins and butter them, then add the wilted spinach. Divide the fish between the two muffins then add a poached egg to one half. Spoon over some hollandaise sauce and garnish with a few chopped chives and a pinch of chilli flakes. Serve with tomatoes on the side.
Why not add a little smashed avocado for a bigger brunch dish?