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
- Preparation time: 5 minutes + overnight steeping
- Cooking time: 8 minutes
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.