SMOKED HADDOCK, POACHED EGGS, SPINACH AND DIJON HOLLANDAISE

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Smoked HaddockFish is an underplayed brunch ingredient. Popular Dalston brunch establishment Jones & Sons recommends smoked haddock, kippers or salmon Aussie style for a luxurious breakfast. Ideas include this smoked haddock and poached eggs dish with Maille Dijon Mustard hollandaise.

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

What You’ll Need:

For the hollandaise sauce:

  • 50g unsalted butter
  • 10ml white wine vinegar
  • 4 eggs, separated into yolks and whites
  • 1 tbsp Maille Dijon Mustard
  • 400g smoked haddock
  • 2 tbsp butter
  • 400g large leaf spinach
  • 2 thick slices of sourdough bread
  • 4 fresh free-range eggs
  • Salt, black pepper and handful of chives to serve

What To Do:

  • Create the hollandaise sauce by melting the butter gently in a saucepan over a very low heat. As soon as the butter turns to liquid, remove from the heat so it is almost clarified.
  • In another pan over a medium heat, bring the vinegar to the boil then turn down the heat to keep the vinegar warm.
  • Place the egg yolks and Maille Dijon Mustard in a food processor or whisk together. If using a food processor, turn on a low speed setting. Add the hot vinegar very slowly in stages until the mixture becomes pale in colour and doubles in size.
  • Begin adding the melted butter even more slowly until the mixture is the consistency of a loose mayonnaise. Always make sure the food processor remains at a steady speed as over mixing could cause the sauce to split.
  • Season to taste and allow the Dijon hollandaise sauce to sit at room temperature.
  • Preheat the oven to 170°C, Gas mark 5.
  • Cut the smoked haddock into two equal portions and season with salt and pepper. Add a knob of butter to a skillet pan and put in the oven for 6-8 minutes.
  • Heat a high-sided saucepan over a high heat and wilt the spinach with a little butter, then press out all the water generated using a sieve or colander and a spatula. Season with salt and pepper.
  • Grill the sourdough until toasted, then spread with butter.
  • Poach the eggs for 3 and a half minutes for a runny yolk.
  • Serve the poached eggs on the sourdough toast and cover the eggs with a generous helping of the Dijon hollandaise sauce.
  • Sprinkle with pepper or chives to season.

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