So here is a classic breakfast dish, healthy, filling and quick.
I call this one The Crailer
Caiplie House smoked haddock and poached egg
I get some strange looks when I offer people haddock at breakfast…some people just don’t get it FISH? and a shake of the head as if I am mad or worse a laugh. Seriously this is amazing!
Not as pungent as kippers the smoked haddock is subtle and smooth.
Get to your fishmongers and see if they stock them, go for the en-dyed variety unless you like that radioactive orange look! You may find the dye is only egg yolk but often its more than that.
The undyed are called white smoked but they should be an off white or cream colour and smell wonderful. I have been using Arthur Nuttall who delivers to the door on a Saturday in Crail or GJ Wilson of St Monans. They both smoke their own, braw!!
So for poaching anything you want a nice big thick pan which will hold the heat for as long as possible.
Get the water up to boiling and turn down to a simmer, get the pan nice and hot and keep it hot for a while before dropping the haddock fillet in. Happy days, a lovely free range egg poaches at the same speed as a fresh fillet. No need for vinegar or vortexes….fresh eggs that is the trick!
Pop a halved tomato under the grill with a spot of olive oil and a spot of sea salt. They should all be ready together.
Shake the pan gently, the egg should wobble but not flop, think toned not flabby! but not solid.
Quick sprinkle of parsley on the fish and it looks, smells and tastes amazing.
If I am treating myself I would grill a tattie scone at the same time!
Great breakfasts at Caiplie House, Crail