80g natural smoked haddock, diced
4 medium Waitrose British Blacktail Free Range Eggs
1 Pocket/pouch of cornflakes, about 20g
30ml curry oil (see Cook’s Tip)
Chives, finely chopped to garnish
Coriander shoots to garnish
Crusty bread to serve
Glynn Purnell's Smoked haddock, egg, curry and cornflakes
1 Preheat oven to 180°C, gas mark 4. Warm some oil in four individual 10cm pans, add the diced haddock and fry for 1-2 minutes
2 Add a knob of butter and then crack one egg into each pan.
3 Cook for a further 1 minute and then finish off in the oven for about 2-4 minutes or until the egg white is cooked but the yolk is still runny.
4 Remove from the oven and garnish with cornflakes, curry oil, chives and coriander shoots. Season with salt and black pepper and serve with crusty bread.
To make the curry oil warm 200ml sunflower oil in a pan over a medium heat until it reaches about 60°C on a cooking thermometer. Add 50g curry powder to the oil and leave to infuse over a very low heat for about 20 minutes, then remove from the heat and leave to cool. Once cool, pour into a bowl, cover and leave to steep for 24 hours. Pass through a muslin sieve, then use as required. Store in bottles or Kilner jars at room temperature.
Please note: Weekend Kitchen with Waitrose is a live show. All recipes are therefore subject to change.
- Preparation time: 5 minutes + overnight steeping
- Cooking time: 8 minutes
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This recipe was first published in Fri Sep 19 14:25:28 BST 2014.