Fred's smoked haddock brunch muffins

  1. 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.
  2. Bring another pan of water to the boil then turn down the heat and add the eggs. Poach for 2-3 minutes.
  3. Warm the hollandaise sauce according to the pack instructions.
  4. 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.
  5. 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?

What you’ll need:

  • 1 pack of Fish Said Fred Big Smoked Haddock Fillets
  • 100ml milk
  • 2 free range eggs
  • 100ml hollandaise sauce
  • 8-10 cherry tomatoes, halved
  • 1 tbsp butter
  • Few fresh thyme leaves
  • 2 handfuls fresh spinach
  • 2 English toasting muffins
  • Few fresh chives
  • Chilli flakes (optional)