Eggy bread with smoked haddock and watercress and apple salad
Item 1 of 1
Eggy bread is traditionally sweet, but this clever recipe sees it served in a savoury context with a piece of smoked haddock on top. The perfect breakfast dish to create at the weekend (especially if you have some bread that needs using up), it's a fine way to start any morning.
First published in 2019
Ingredients
Metric
Imperial
Smoked haddock
- 200ml of milk
- 200g of smoked haddock, divided into 50g portions
Mustard dressing
- 4 tbsp of rapeseed oil
- 2 tbsp of white wine vinegar
- 1 tbsp of wholegrain mustard
- salt
- pepper
Salad
- 1 bunch of watercress, washed
- 1 red apple
SAVE RECIPE
Method
1
For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
- 200ml of milk
- 200g of smoked haddock, divided into 50g portions
2
Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
- 4 tbsp of rapeseed oil
- 2 tbsp of white wine vinegar
- 1 tbsp of wholegrain mustard
- salt
- pepper
3
Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
- 1 bunch of watercress, washed
- 1 red apple
4
For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
5
Carefully remove the haddock from the milk
6
Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing
First published in 2019
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024