Ingredients:
- 2 slices Dromod Irish Homemade Potato Bread
- 200g smoked haddock (skinless, boneless)
- 1 leek, finely sliced
- 1 handful baby spinach
- 200ml milk
- 1 tbsp butter
- 1 tbsp plain flour
- Salt & black pepper to taste
- 2 fresh eggs
- A splash of vinegar (for poaching)
Directions:
Poach the haddock:
- Place smoked haddock in a shallow pan with milk. Bring to a gentle simmer and poach for 5–6 minutes. Remove the fish and flake into bite-sized pieces. Reserve the milk.
Make the leek & spinach cream:
- In a separate pan, melt butter and sauté the sliced leeks for 4–5 minutes until soft. Stir in the flour to form a roux. Gradually add the reserved milk, stirring constantly to form a smooth sauce. Add the spinach and cook until wilted. Season with salt and pepper. Gently fold in the flaked haddock.
Poach the eggs:
- Bring a pan of water to a gentle simmer. Add a splash of vinegar. Crack eggs into small cups and gently lower into the water. Poach for 3–4 minutes until whites are set and yolks are runny. Remove with a slotted spoon.
Toast the potato bread:
- Toast or pan-fry the Dromod Potato Bread slices until golden and warmed through.
Assemble:
- Top each slice of potato bread with the creamy smoked haddock and spinach mixture. Place a poached egg on top and season with black pepper.
