Our Skipper's Choice recipes

Breakfast Smoked Haddock

Prep time: 5 minutes
Cooking time: 10-12 minutes
Serves: 4


  • 2 packs smoked haddock (approx 600g)
  • 6 large free range eggs
  • small handful chives, finely chopped
  • small handful flat leaf parsley, finely chopped
  • 50g salted butter
  • 12 cherry tomatoes
  • Salt and freshly ground black pepper


  1. Heat the oven to 180C. Wrap the haddock in foil and heat in a medium oven for 10 minutes
  2. Whisk six eggs together with some seasoning and half of the chopped herbs
  3. Melt half of the butter in a pan over a low heat, then add the eggs
  4. Scramble the eggs to your preferred consistency
  5. Stir in the halved cherry tomatoes and a final knob of butter
  6. Remove the fish from the oven.
  7. Serve with the eggs on hot buttered toast, garnished with the remaining herbs

Thanks to our friends at Fish is the Dish for this delicious recipe

Feeling inspired? Order your fish dish ingredients here