Smoked Haddock on Toasted Cheese

The alternative ultimate breakfast. Smoked haddock and cheese is a delicious combination.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 20 minutes
Serves 4

Nutritional Info (per portion)

Energy 340 kcal
Protein 32g
Fat 17g
of which saturates 7g
Carbohydrate 16g
of which sugars 4g
Fibre 1.5g
Salt 0g
  • Smoked Haddock on Toasted Cheese


  • 1 tsp vinegar
  • 100g cheese, e.g. Lancashire, grated
  • 4 medium free range eggs plus 1 extra yolk
  • 2 muffins halved
  • 4 ripe tomatoes sliced
  • 300g smoked haddock
  • Chives for garnish

How to make it

  1. Place 2 pans of water to a gentle simmer
  2. Add a teaspoon of vinegar in one of them
  3. Preheat the grill
  4. Mix the cheese with the extra yolk and season with some freshly ground black pepper
  5. Lower the haddock into the pan without the vinegar and cook for 3 to 4 minutes
  6. Poach the eggs in the pan with the vinegar, both should be boiling gently
  7. Meanwhile lightly toast the muffins on a baking sheet
  8. Arrange the tomatoes evenly on top of the muffins, coat with the Lancashire cheese
  9. Place under the grill until the cheese bubbles and is a light golden colour
  10. Drain the haddock and eggs
  11. Flake the haddock and place on top of the muffins followed by the eggs
  12. Scatter the chives on top