Easiest Way to Make Gordon Ramsay Quick Haddock and Egg

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, quick haddock and egg. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Quick Haddock and Egg is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Quick Haddock and Egg is something which I’ve loved my whole life. They are nice and they look fantastic.

Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article. Making a pan sauce is a quick and easy way to add flavour. Break an egg into each dish and pour over the cream mixture until all the yolks are just covered.

To begin with this particular recipe, we must first prepare a few ingredients. You can have quick haddock and egg using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Quick Haddock and Egg:

1. Get 4 haddock fillets or loins
2. Make ready Juice of 1 lemon
3. Take 70 g salted butter
4. Prepare 1 large handful of chopped parsley
5. Get 4 hard boiled eggs
6. Take 1 large onion
7. Make ready Salt and pepper to season
8. Prepare 200 ml single cream

Serve with the mustard and garnished with parsley. Flaky poached smoked haddock in white sauce flavoured with a spoonful of mustard, served with poached egg and spinach. Remove and place straight into iced water, then repeat with the second egg. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven.

Instructions to make Quick Haddock and Egg:

1. Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
2. Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
3. Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
4. When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
5. Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
6. Plate the fish, and pour the sauce over the top.

Remove and place straight into iced water, then repeat with the second egg. Lift the haddock out of the milk and set aside on a plate, cover and keep warm in a low oven. Smoked haddock and spinach baked eggs. The combination of sweetly smoked haddock and spinach is a classic I'd be happy to sit down to at any time of the day, but like kedgeree, it really lends itself to a hearty weekend brunch. Alternatively, fill a large frying pan one-third I love egg and smoked haddock - had to find a recipe to check how long to poach the haddock for.

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