Haddock and eggs

Preparation time: 5 minutes
Cooking time: 13 minutes
Serves 4

Ingredients:
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

Method:
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.

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About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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