Ingredients

2 traditional smoked haddock portions

500ml whole milk (or water)

4 black peppercorns

1 bay leaf

4 eggs, at room temperature

2 tbsp white wine vinegar

2 slices of buttered sourdough toast

Sprinkle of seaweed flakes (optional)

Method

1. Place the fillets of smoked haddock skin-side down in a shallow saucepan and cover with the milk or cold water. Add four black peppercorns and a bay leaf if you have them to hand. Bring to the boil and let bubble for 10 seconds. Turn off the heat, cover with a lid and leave to cook in the warm milk for 6–8 mins. 

2. While the fish is cooking, bring a shallow saucepan of salted water to a simmer. Add the vinegar, stir and turn the heat down to low. Break the eggs, individually, into a tea strainer and let the looser whites drain away. Slide the eggs into the saucepan and leave to cook for 5 mins. Gently shake the pan to check whether the whites and yolks are cooked to your liking. Drain on a kitchen towel before serving.

3. Remove the fish from the water or milk, drain well and serve on hot buttered sourdough toast. Top with the eggs, season with sea salt and black pepper, and perhaps sprinkle over a few seaweed flakes. Serve straight away.

   Serves 2