How to Make Smoked Haddock and Poached Egg – A Classic British Breakfast

--- published by foodie Parmod.

Smoked haddock and poached egg is a wonderfully simple and satisfying British dish. It’s light yet packed with rich, smoky flavour, and when paired with a perfectly poached egg, it becomes something truly special. Ideal for a lazy weekend breakfast, a nutritious brunch, or even a comforting evening meal, this dish is versatile, quick to prepare, and full of protein.

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🐟 Why Choose Smoked Haddock?

Smoked haddock is a classic British ingredient that adds a deep, savoury flavour to any dish. It’s traditionally cold-smoked over oak, giving it a distinctive golden hue and mildly salty taste. Look for undyed smoked haddock for the most natural option, or opt for the traditional yellow variety if preferred.

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🍳 Ingredients (Serves 2)

For the smoked haddock:

2 smoked haddock fillets (approx. 150g each), skin-on and boneless

300ml whole milk (or half milk, half water)

1 bay leaf

4–5 black peppercorns (optional)

For the poached eggs:

2 very fresh eggs

1 tbsp white vinegar (for poaching water)

To serve (optional):

A handful of baby spinach or wilted greens

Buttered toast, English muffin or sourdough

Cracked black pepper and a sprinkle of chives or parsley

A wedge of lemon for brightness

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👩‍🍳 How to Make Smoked Haddock and Poached Egg

1. Poach the Haddock

Start by placing the haddock fillets in a shallow pan. Add the milk, bay leaf, and peppercorns if using. The fish should be just covered—top up with water if needed.

Heat gently over medium-low heat until the milk starts to steam, but do not boil. Poach the fish for 6–8 minutes, depending on thickness, until it flakes easily. Remove with a slotted spoon and set aside, keeping warm. Discard the bay leaf and peppercorns.

> 💡 Tip: Save the poaching milk to use as the base for a quick cream sauce or soup.

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2. Poach the Eggs

Fill a saucepan with water and bring to a gentle simmer. Add the vinegar—this helps the egg whites hold their shape.

Crack each egg into a small cup or ramekin. Stir the water to create a gentle whirlpool, then slide in the egg. Poach for 2–3 minutes for a soft yolk, or 4 minutes for medium. Lift out with a slotted spoon and drain on kitchen paper.

> 💡 Use the freshest eggs possible. Fresh egg whites are firmer and won’t spread as much in the water.

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3. Prepare the Base

While the eggs are poaching, you can toast your bread or prepare wilted spinach. Butter your toast or lightly oil the greens for extra richness.

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4. Assemble and Serve

Place a bed of spinach or toast on each plate. Gently lay the poached smoked haddock on top, then crown with a perfectly poached egg. Season with cracked black pepper and fresh herbs, and finish with a squeeze of lemon if desired.

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🧡 Why You’ll Love This Dish

Quick & easy: Ready in under 20 minutes

High in protein: Great for energy and muscle repair

Naturally gluten-free: (just skip the toast or use gluten-free bread)

Elegant yet rustic: Ideal for both everyday and special occasions

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🥄 Variations to Try

With hollandaise sauce: Add a drizzle for a luxurious brunch-style dish.

Add crushed new potatoes: A heartier version perfect for supper.

Include peas or leeks: For extra veg and colour on the plate.

Top with crispy bacon: For added texture and savoury punch.

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🧊 Storage Tips

This dish is best enjoyed fresh. However, if needed, the smoked haddock can be poached in advance and stored in the fridge for up to 2 days. Gently reheat in warm milk before serving. Poached eggs are trickier to store but can be made ahead and cooled in ice water, then reheated in hot water for 30 seconds.

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📌 Final Thoughts

Smoked haddock with poached egg is a beautiful example of British cooking at its finest—simple ingredients, traditional methods, and maximum flavour. Whether you’re starting your day with something savoury or serving it as a light evening meal, it’s bound to impress with its comforting charm and elegance.

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--- write ✍️ by foodie Parmod.