Poached smoked haddock with wilted spinach and a soft egg
Smoked haddock gently poached in skimmed milk, served on wilted spinach with a soft egg and lemon.
- Time25 min
- LevelEasy
- Costabout £2.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the haddock in a wide pan with the skimmed milk and bay leaves. Bring to a gentle simmer, then cover and cook for 6 to 8 minutes until the fish flakes easily.
7 min - 2
Lift the fish onto a plate and keep warm. Strain a few spoonfuls of the milk into a jug and keep the rest for another use or discard.
- 3
Wilt the spinach in a large pan with 2 tablespoons of the poaching milk for 2 minutes, then squeeze out any extra liquid.
2 min - 4
Poach the eggs in a pan of gently simmering water for 3 minutes.
3 min - 5
Divide the spinach between plates, top with the haddock and egg, and sprinkle with parsley and black pepper. Serve with the lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.