Smoked Haddock Arnold Bennett

Serves: 4

You will need

6 eggs
Smoked haddock fillets defrosted (4 pack 480g)
300ml milk
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

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