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Haddock florentine recipe

A perfect poached egg tops grilled haddock on wilted spinach for a healthier weekend breakfast or brunch.

Prep: 5 mins
Cook: 10 mins
Serves 4

Nutritional information

Per serving:

  • 1,354kJ / 322 kcals
  • 37g protein
  • 10.2g fat, of which 2.5g saturates
  • 18.8g carbohydrate, of which 3.8g sugars
  • 3.6g fibre
  • 0.9g salt
Poached egg on grilled haddock, with wilted spinach and tomatoes.

Ingredients

  • 4 skinless haddock fillets
  • 4 tomatoes, halved
  • 4 eggs
  • 4 slices wholemeal bread
  • 4 teaspoons reduced-fat spread
  • 300g spinach
  • 1 pinch ground black pepper

Method

  1. Preheat the grill. Fill the kettle and boil it. Grill the haddock fillets, with the tomatoes at the side of the grill pan for 5 to 6 minutes until the fish is cooked (it should stop looking see-through and should flake easily).

    Information:

    For a treat, try salmon instead of haddock.

  2. Meanwhile, poach the eggs in gently simmering water for 4 to 5 minutes. Toast the slices of bread and spread them with reduced-fat spread.

    Information:

    Adding a shake of vinegar to the poaching water helps the eggs to keep together.

  3. Put the spinach in a large colander and slowly pour the kettleful of boiling water over the leaves to wilt them. Leave to drain for a few moments, then share between 4 warm plates. Arrange the fish on top, and place a poached egg onto each portion.

    Information:

    Serve with grilled mushrooms instead of spinach, if you prefer.

  4. Sprinkle with black pepper and serve with the tomatoes and toast.

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