Haddock with poached eggs

Serves 4

750g traditional smoked haddock fillets (cut into four pieces)

75g unsalted butter

4 medium organic hard-boiled eggs

Salt and freshly ground black pepper

400ml whole milk

Method:

Place the haddock fillets in a frying pan; add a knob of the butter, some black pepper and the milk. Bring to the boil, place a lid on the pan and gently simmer for around 8-10 minutes, or until the haddock is just cooked. Remove from the heat and keep the pan covered to keep warm.

Bring a pan of slightly salted water to the boil, using a spoon to stir the water and create a whirlpool, crack an egg into the centre. Simmer for 3 minutes and then remove with a slotted spoon to drain any excess water off. Place the egg to one side and repeat the process for each of the remaining eggs.

Place a piece of haddock onto four warmed plates and top with a poached egg. Season to taste and serve immediately. Serve with mashed potato for a heartier meal.