A decedent breakfast for that special weekend morning, Sunday’s are always something special in our home, a go slow day, time spent with the family cooking a sumptuous breakfast brunch then down the farm to feed the gang of pigs, goats and sheep, then depending on the time of the year out to a national trust garden and picnic or back home to hunker down for a lazy day with more good go slow let the oven do all the work cooking.
Cooking and prep time 30 minutes
Ingredients
(serves 4)
6 new potatoes
3 tbsp butter
1 glug olive oil
400g natural smoked haddock
200ml double cream
50ml milk
200g spinach
1 clove garlic finely chopped
100g + cheddar grated
25g emmental grated
25g gyuere grated
25g parmesan grated
1 glug white wine vinegar
4 eggs cracked into individual ramekins
Himalayan sea salt
Himalayan sea salt
Fresh ground black pepper
Pre heat the grill. Boil the new potatoes for around 20 minutes until tender, drain and slice chunky. Heat a skillet and fry the sliced potatoes in 1 tbsp of the butter and a glug of olive oil until crispy brown on both sides.
Meanwhile bring the cream and milk to a almost simmer, add the smoked haddock and poach for 5 minutes until the fish is just holding together and ready to flake in big chunks. Remove the haddock from the poaching liquid and reserve to one side.
Add all the cheese to the warm poaching liquid and gently whisk on a low heat until combined, taste and season with pepper and salt if needed.
Bring a saucepan of water to a gently just simmer, no bubbles, add the white wine vinegar, gently slip in the eggs from their ramekins and leave to poach for around 3 minutes, remove with a slotted spoon and drain on paper towel.
Heat another tablespoon of butter with the garlic, add the spinach and wilt for 30 seconds then take off the heat immediately.
Now assemble the dish, first rub the remaining butter in your large ramekins and season with salt and pepper, share the spinach equally between each ramekin, next divide and layer the potato between the ramekins, top with a couple of spoonfuls of the mornay sauce next layer the fish equally over the potato and again add a couple of spoonfuls of sauce. Place under the grill/broiler for 3-5 minutes until gently bubbling and lightly browning, remove, top with your poached egg and enjoy immediately.
The Perfect Poached Egg
The Secret is in the Method
I have tried so many times to make the prefect poached egg, I whisked the vinegar water, cracked in the egg and more than often ended up with an egg white octopus and sometimes separate yolk all swirling around the pan! After watching a cooking program I saw that I was not using a bowl to slip the egg in the simmering water, I was cracking the egg in directly, it also turns out that a the secret is not to create a vortex this is what causes the octopus strands, by gently slipping the egg in to the only just simmering water from a bowl your guaranteed a successful beautiful presentable encased poached egg...so simple when you know how.
Now I do know a commercial trick for producing perfect poached eggs by the hundreds during service and that is to wrap the cracked eggs into oiled cling film, then poach in the cling film, guaranteed success every time.
Prep Time 5 minutes / Cooking Time 3-5 minutes
Ingredients
(one egg)
1 fresh egg cracked into a bowl
1 deep pan of simmering water
50 ml white wine vinegar
Bring the pan of water to a gentle simmer, add the vinegar and gently whisk to create a vortex in the centre and then pour in the egg from the bowl, the egg will swirl around gently with the vortex allowing the egg white to swirl around the yolk to create a perfect poached egg. Cook gently for around 3-5 minutes depending on how runny you like your yolk,
You can check the egg by removing with a slotted spoon and gently prodding to see how wobbly the egg is, the firmer the bounce back the more cooked the egg is. Remember the poached egg will continue to cook for a minute once it is taken from the water and served.
Get Ahead Eggs
You can poach your eggs ahead of time, once cooked, plunge the poached eggs in to a bowl of iced water to stop the cooking process, when your ready to serve gently place the eggs back into a pan of just simmering water for one minute to warm back through.
That's it Perfect...
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