Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, quick haddock and egg. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article. Making a pan sauce is a quick and easy way to add flavour.
Quick Haddock and Egg is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Quick Haddock and Egg is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook quick haddock and egg using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Quick Haddock and Egg:
- Make ready 4 haddock fillets or loins
- Take Juice of 1 lemon
- Prepare 70 g salted butter
- Make ready 1 large handful of chopped parsley
- Get 4 hard boiled eggs
- Take 1 large onion
- Take Salt and pepper to season
- Take 200 ml single cream
Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. This smoked haddock, spinach and egg skillet is so quick to make and so delicious to eat! Return to the oven, uncovered, and bake until the whites are set and the yolks still runny.
Instructions to make Quick Haddock and Egg:
- Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
- Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
- Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
- When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
- Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
- Plate the fish, and pour the sauce over the top.
Serve the haddock while still hot. Poached smoked haddock, typically a British dish, is traditionally served with fresh baked bread and butter. The milk is strained off to use as a sauce, and the bread is used to mop up excess sauce off of your plate. The haddock can also be flaked and used in other. Haddock is a popular choice of fish, commonly associated with the popular British dish of 'fish and chips'.
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