Hey there, foodie friends!
If there’s one thing I love about those lazy weekend mornings, it’s the joy of a hearty, indulgent brunch. It’s that special time of the week when breakfast meets lunch and allows for a bit more culinary creativity. This weekend, I decided to give a nod to our beloved British cuisine and whip up a dish that I’m positively thrilled to share with you all – Perfectly Poached Eggs Over Smoked Haddock and Chive Hash Browns. Trust me, it’s a spectacular plate that’ll have you feeling like British royalty.
The inspiration behind this dish? Well, my partner and I have been reminiscing about our last trip to the coast, where we enjoyed the freshest of seafood, and that got me thinking … why not combine the smoky flavours of the sea with the comfort of a crispy hash brown? It’s the best of both worlds!
In this recipe, we’re bringing together delicate, silky poached eggs and succulent smoked haddock resting atop a bed of crispy, chive-infused hash browns. It’s simplicity and elegance on a plate, folks.
Now, I can already hear some of you saying, “Poached eggs? Too tricky!” But hold on! I’ve got some tips that will make you a poached egg pro in no time. Add a touch of vinegar to your water to help those egg whites firm up nicely, and always crack your eggs into a small bowl first – it makes sliding them into the water ever so easy!
As for the haddock, I went for a sustainably sourced option, as it’s important for us to look after our oceans, right? Giving the fish a quick sear delivers a beautiful texture that’s just divine with the creamy yolk of the poached egg.
Now, no brunch is complete without a good hash brown, and I’ve put a little twist on mine by adding a generous helping of fresh chives from the garden. They add such a fresh, oniony crunch that complements the potato perfectly.
I’ve laid out all the steps in my post above to keep things as smooth as your poached eggs will be. Get everything prepped, put on your favourite weekend tunes, and you’re ready to create some magic in the kitchen!
As for serving, I love a fresh, peppery watercress salad on the side. It cuts through the richness nicely and adds a burst of freshness to each bite.
And folks, take it from me, this dish paired with a steaming cup of your favourite coffee (or tea for that classic British touch!) can make the morning feel like a celebration.
Cooking is all about the love and joy we share, so gather your loved ones around the table and dig into a brunch that’s sure to be a new favourite in your home.
Keep cooking, keep exploring, and most importantly, stay hungry for the next culinary adventure.
Much love and happy brunching,
Al
Ingredients
– 4 large fresh eggs
– 2 smoked haddock fillets (about 150g each)
– 500g white potatoes, peeled and grated
– 30g fresh chives, finely chopped
– 1 tablespoon white wine vinegar
– 2 tablespoons olive oil
– Salt, to taste
– Freshly ground black pepper, to taste
– 50g unsalted butter
– 1 tablespoon wholegrain mustard
– 100ml whole milk
– 2 tablespoons plain flour (for dusting)
– Optional: fresh dill for garnish
Method
1. Begin by preparing your hash browns. After peeling and grating the potatoes, wrap them in a clean tea towel and squeeze out as much moisture as possible. This will help you achieve a crispy texture. Transfer the dried grated potatoes to a mixing bowl and stir in the chopped chives, and season with salt and pepper.
2. Heat a non-stick frying pan over medium heat and add 1 tablespoon of olive oil. Take a handful of the potato mixture, form it into a patty, and carefully place it in the pan. Flatten it slightly with a spatula. Repeat with the remaining mixture, frying in batches if necessary. Cook each hash brown for 3-4 minutes on each side or until golden brown and crispy. Once cooked, transfer them to a warm oven (set at about 100°C) to keep them warm while you cook the fish and poach the eggs.
3. For the smoked haddock, heat the remaining 1 tablespoon olive oil and the butter in a separate frying pan over medium heat. Once the butter has melted, add the smoked haddock fillets skin-side down. Cook for about 4 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 2-3 minutes. In the last minute of cooking, baste the fillets with the buttery cooking liquid. When done, remove from the pan and keep warm.
4. While the haddock is cooking, bring a large saucepan of water to a light simmer. Add the white wine vinegar – this will help the eggs keep their shape while poaching. Crack one of the eggs into a small bowl or cup. Create a gentle whirlpool in the water and carefully slide the egg into the centre of the whirlpool. Cook for 2-3 minutes for a soft yolk, or a little longer if you prefer your eggs more set. Remove the egg with a slotted spoon and place it on a paper towel to drain. Repeat with the remaining eggs.
5. As the eggs are poaching, gently warm the milk in a small saucepan or in the microwave until it is just warm but not boiling. Brush each of the cooked haddock fillets with wholegrain mustard and then spoon over the warm milk, allowing the fish to soak up the flavours for a minute or so.
6. To assemble, place two hash browns on each plate. Top each with a smoked haddock fillet and then a perfectly poached egg. If desired, sprinkle with fresh dill for garnish.
7. Serve immediately, ideally with a side of lightly dressed mixed greens or a fresh watercress salad to complement the richness of the smoked haddock and poached eggs. Enjoy your sumptuous British brunch!
