Smoked Haddock Breakfast Florentine


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

  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.