Smoked Haddock Breakfast Bake
Serving Size: 2 Preparation Time
Categories: "Light Bites" Cuisine: "Cafe Style"
8 ounces smoked haddock fillet
8 fluid ounces milk
8 slices white bread
2 tomatoes -- sliced
1 small bunch of chives
butter to spread on bread
salt and pepper
Preheat oven to 180oC. Spread the bread slices lightly with butter on one side.
Put the fish in a shallow pan with the milk, add bay leaf and poach lightly for about 8-10 minutes until the fish will flake. Allow to cool for a few minutes.
Beat the eggs in a separate bowl, remove the fish from the cooking liquid and strain this onto the eggs.
Flake fish discarding any skin or bone and leave to one side.
Butter 4 ramekins and lay a few slices of tomato in the bottom of each. Cut the slices of bread to fit and dishes and put a slice of bread on top of the tomatoes, butter side down.
Divide the fish into four equal portions and put one in each dish.
Put the remaining four discs of bread on top of the fish, butter side up.
Divide the egg/milk mixture between the four ramekins. Bake for about 15-20 minutes until the custard has set and the top is golden brown and slightly crisp.
Run a knife round the edge of each dish and turn out onto warm plate. Serve with a few cherry tomatoes roasted on the vine.
Start to Finish: 0:40
Back to Index