Poached Eggs and Smoked Haddock with Spinach

Serves	1
Prep time	10 minutes
Cook time	45 minutes
Total time	55 minutes
Allergy	Egg, Fish
Meal type	Breakfast, Lunch, Main Dish, Snack, Starter
Misc	Gourmet, Serve Hot
Occasion	Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A fabulous way to serve smoked haddock, this recipe for Poached Eggs and Smoked Haddock with Spinach is perfect for an elegant brunch or light supper dish. The eggs and fish are cooked in the sous vide Supreme water bath for ease and simplicity and the meal is cooked and served in under an hour with a minimum of mess and lots of pots and pans.

Ingredients

1 smoked haddock fillet (about 100g to 125g)
2 large free-range eggs
50g frozen spinach leaves (or fresh spinach leaves)
lemon wedges and parsley to garnish
freshly ground black pepper

Note

Directions

Step 1	Pre-heat the sous vide Supreme water bath to 60C/140F.
Step 2	Place the smoked haddock fillet in a medium pouch, and then vacuum/seal the pouch.
Step 3	Place the sealed pouch in the Sous Vide Supreme machine, using the rack to sit the pouch on, and cook for 30 minutes - setting the timer. Once cooked, remove the pouch and set to one side.
Step 4	Turn the water bath heat up to 75C/167F and once the temperature has been reached, add the two eggs in their shells, and set the timer for 15 minutes.
Step 5	Meanwhile, cook the frozen (or fresh) spinach according to the packet instructions, or by steaming it gently until just wilted. Set to one side to keep warm.
Step 6	When the eggs are cooked and you are ready to serve, spoon the cooked spinach onto a warm plate and then open the smoked haddock pouch and place the smoked haddock fillet on top of the spinach.
Step 7	Gently crack the eggs over the smoked haddock and garnish with chopped parsley before serving with a wedge of fresh lemon and freshly ground black pepper.