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Scrambled Eggs with Smoked Haddock.

(for 2)
4 large Free range Eggs
60g (2 oz.) Butter
4 oz. Smoked Haddock
2 tablespoons Vintage Irish Cheddar
2 tablespoons Milk
Fresh Black Pepper
2 slices Brown Bread.

First poach the haddock for 4 mts in a little water.
Drain the fish and flake it with your fingers removing any bones or skin.
Grate the cheddar into the eggs , stir in the milk and grate in the pepper.
Whisk these up together.
Melt the butter in a small pan and put it on low heat. Stir in the egg mixture and continue stirring until they start to scramble at the bottom. Now fold in the haddock and then take the eggs off the heat (they will continue to cook until you serve them)
In the meantime have the slices of bread toasted and lightly buttered.
Spoon the eggs on to the toast and eat immediately.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef