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    Haddock Rarebit with Poached Eggs

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    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.

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