Serves 2

Smoked haddock eggs Benedict recipe

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Ready in 25 minutes

250g undyed smoked haddock fillet
4 rashers smoked streaky bacon or pancetta
2 English muffins, split
4 eggs
300g carton fresh four-cheese sauce
Green salad, to serve
Lemon wedges, to serve (optional)

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1. Put the smoked haddock into a large, shallow pan and cover with cold water (cut the fish in half if it’s too long for the pan). Bring to the boil, then remove from the heat and set aside for 10 minutes. Drain well, cool slightly, then discard the skin, flake the fish and discard any bones. Set aside, covered, to keep warm.
2. Meanwhile, preheat the grill to medium and put a large shallow pan with about a 5cm depth of water on to boil. Lay the bacon out on a grill pan and grill for 4-5 minutes, until crisp. Drain on kitchen paper and set aside.
3. Toast the muffins under the grill for a few minutes on both sides (or use the toaster) and keep warm.
4. Poach the eggs in the simmering water, 2 at a time.
5. Meanwhile, heat the cheese sauce in a saucepan or in the tub in the microwave until piping hot.
6. Put 2 muffin halves on each plate and top each half with a quarter of the haddock. Top with a poached egg and a slice of bacon. Generously spoon over the cheese sauce and season with plenty of black pepper. Serve with a green salad and lemon wedges, if you like.

Nutritional info

Per serving: 860kcals, 49.6g fat (18.8g saturated), 65.8g protein, 41.6g carbs, 10.3g sugar, 6.8g salt

Chef's tip

As haddock and bacon both contain salt, there is no need to season this dish with it.

Wine Recommendation

Wine note: Unoaked or lightly oaked Chardonnay is one of the few wines to taste really good with this tricky dish.

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