Smoked Haddock Breakfast Florentine

The perfect weekend breakfast.

Create a healthy high protein breakfast - soft flaky fish, runny poached eggs and spinach all served on crisp toast, with a yoghurt and chive dressing made from FAGE Total Yoghurt.


Serves 2
2 tbsp vinegar
200g dyed smoked haddock
1 pint milk
1 granary loaf, small uncut
For the dressing:
200g FAGE Total
1 bunch chives, chopped
Salt & pepper
1 bag baby leaf spinach
2 eggs
1 lemon

Serves 2
  1. In a saucepan bring to boil ¾ pan water with the vinegar for poaching the eggs.
  2. Poach the smoked haddock for approximately 8-10 minutes in the milk, bringing it to a simmer.
  3. Remove the haddock from the milk once poached and save the flavoured milk.
  4. Cut 2 thick slices from the loaf and toast.
  5. Chop ¾ of the chive and mix into the yoghurt along with 75ml of the flavoured milk and season with salt and pepper.
  6. Poach the eggs for approximately 2 ½ minutes to keep the yolk runny.
  7. Wilt the spinach gently in a frying pan.
  8. Serve the spinach on the toast topped by flaked haddock and poached egg. Top with the yoghurt dressing and finish with a lemon wedge.