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