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

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

Makes: 4


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


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.