Step-by-Step Guide to Make Quick Quick Haddock and Egg

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, quick haddock and egg. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Quick Haddock and Egg is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Quick Haddock and Egg is something that I have loved my entire life.

Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article. Making a pan sauce is a quick and easy way to add flavour. Break an egg into each dish and pour over the cream mixture until all the yolks are just covered.

To begin with this recipe, we must first prepare a few components. You can have quick haddock and egg using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Quick Haddock and Egg:

1. Get 4 haddock fillets or loins
2. Get Juice of 1 lemon
3. Take 70 g salted butter
4. Get 1 large handful of chopped parsley
5. Get 4 hard boiled eggs
6. Prepare 1 large onion
7. Prepare Salt and pepper to season
8. Prepare 200 ml single cream

Remove and place straight into iced water, then repeat with the second egg. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven. Place the haddock on a warm serving plate, top with the poached egg and drizzle the milk it was cooked in over the top. Serve with the mustard and garnished with parsley.

Steps to make Quick Haddock and Egg:

1. Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
2. Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
3. Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
4. When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
5. Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
6. Plate the fish, and pour the sauce over the top.

Place the haddock on a warm serving plate, top with the poached egg and drizzle the milk it was cooked in over the top. Serve with the mustard and garnished with parsley. Alternatively, fill a large frying pan one-third I love egg and smoked haddock - had to find a recipe to check how long to poach the haddock for. I enjoy this for lunch or a light supper, with. Smoked haddock and spinach baked eggs.

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