Smoked haddock fillets defrosted (4 pack 480g)
50g grated mature cheddar
1 Poach the smoked haddock in the milk by bringing the milk to a simmer and placing the haddock in the milk.
2 Set aside until cooled (approx. 10 minutes).
3 Remove the haddock from the milk, discard the skin and flake the haddock into large chunks.
4 Crack and beat 6 eggs with a little salt and pepper until fully mixed.
5 Add to eggs to a hot non-stick pan with a little oil in it and cook the eggs, stirring continuously, until nearly done.
6 Add the smoked haddock and grated cheese and place under a pre-heated grill until the cheese is golden and melted.
7 Serve with a crisp salad.
Recipe courtesy of Iceland