zoom

    Save to your scrapbook

    Glynn Purnell's Smoked haddock, egg, curry and cornflakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Glynn Purnell's Smoked haddock, egg, curry and cornflakes

    • Preparation time: 5 minutes + overnight steeping
    • Cooking time: 8 minutes

    Makes: 4

    Ingredients

    Vegetable oil
    80g natural smoked haddock, diced
    30g butter
    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    COOK’S TIP

    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.

    Comments

    Average user rating

    0 stars

    Glossary