Ingredients

The following ingredients have 4 Servings
  • 600 grams undyed smoked haddock
  • 6 large free-range eggs
  • freshly ground black pepper
  • 1 handful fresh chives (finely chopped)
  • 1 handful fresh parsley (finely chopped)
  • 1 tbsp butter
  • 12 cherry tomatoes (halved)
  • 4 thick slices of bread (toasted)

Instruction

  • Preheat the oven to 180C/fan 160/gas mark 4.
  • Wrap the haddock loosely in foil and cook in the oven for 15-20 minutes.
  • Whisk the eggs with a little black pepper and half of the chopped herbs.
  • Melt the butter in a non-stick pan over a low heat, then add the eggs. Scramble the eggs to your preferred consistency. Stir in the cherry tomatoes.
  • Remove the fish from the oven and break into flakes. Mix some into the eggs.
  • Serve the eggs on the toast, topped with the remaining fish and garnish with the remaining herbs.