[vc_row][vc_column][vc_empty_space][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]Serves 2
2 x 150g undyed smoked haddock fillets
Juice of 1 lemon
Freshly ground pepper
2 medium eggs
2tbsp white wine vinegar ( DONT GLUG )
200g baby spinach
Preheat oven to 180 degrees
Put each haddock fillet on a piece of foil.
Place 25g of butter on top and season with freshly ground black pepper and half of the lemon juice.
Bring the edges of the foil together and fold to form a sealed parcel.
Pop each parcel onto a baking tray and bake for 15 minutes.
While the fish is cooking, bring a small saucepan of water to a gentle boil with 2tbsp of white wine vinegar, swirl the water around and pop the eggs in for 3 minutes.
If you are having it with spinach, Melt a knob of butter in a frying pan and add the baby spinach, cook until wilted.
Pop the spinach onto a plate, top with the haddock and place your egg on top.
TOP TIP DRIZZLE TRUFFLE OIL FOR A POSH TASTING BRECKIE!
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