Preparation time: 5 minutes
Cooking time: 13 minutes
4 x 150g smoked haddock fillet, skinned and boned
400ml full cream milk
4 slices poppy seed bread
8 tbsp ready made cheese sauce cheese
2 tsp wholegrain mustard
4 medium eggs
chives, for garnish
Place the fish into a pan with the milk and bring to the boil, then remove from the heat immediately and set aside for 5 minutes.
Toast the bread lightly on both sides, and spread with the mustard.
Heat the cheese sauce gently in a pan for 4 minutes, do not allow to boil.
Bring a pan of water to the boil, reduce the heat until the water is simmering and gently crack in the eggs. Poach them for about 4 minutes until soft.
Spoon the sauce over the bread and place the fish onto the sauce. Top each stack with a poached egg. Sprinkle with roughly chopped chives and serve.