Lazy Sunday Brunch

Kilmore Quay Natural Smoked Haddock with poached egg.

Serves 2-3

You will need:

  • One pack of Kilmore Quay Smoked Haddock
  • 2-4 eggs.
  1. Put a small pot of water on the stove with a splash of vinegar and a pinch of salt for poaching the eggs. Bring to a gentle simmer.
  2. Meanwhile, place the Smoked Haddock fillets on a grill pan. Brush with olive oil and add a squeeze of lemon juice. Place under the grill for approx 6 mins until just cooked.
  3. Gently break the eggs into the pot of simmering water. Poach until they’re just as you like them – 2.5 mins for soft, 5 mins for hard or somewhere in between!
  4. Serve with toast and enjoy.