Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Haddock Rarebit with Poached Eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Haddock Rarebit with Poached Eggs

    This rarebit recipe is made more substantial by adding smoked haddock and poached eggs.

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 700g smoked haddock fillet, skinned and boned
    • 400ml whole milk
    • 6 slices Waitrose Wholemeal Batch Bread
    • 350g tub Waitrose Cheese Sauce
    • 2 tsp wholegrain mustard
    • 6 medium eggs


    1. Cut the fish into 6. Place in a pan with the milk and bring to the boil, then remove from the heat immediately and set aside for 5 minutes.
    2. Meanwhile, preheat the grill to the highest setting and toast the bread lightly on both sides, then place on a baking sheet.
    3. Heat the cheese sauce according to the pack instructions. Stir in the mustard.
    4. Drain the fish thoroughly and place a piece on each slice of toast. Spoon the hot sauce over evenly. Return to the grill and cook for 2-3 minutes, or until golden.
    5. Meanwhile, bring a pan of water to the boil, reduce to a simmer and gently crack in the eggs. Poach them for about 4 minutes until soft, then, using a slotted spoon, place 1 on top of each rarebit. Serve with a handful of watercress.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars