Slimming World: Haddock, Perfect Poached Egg and Asparagus Breakfast Recipe - 0 Syns
The GlamourCat Beauty & Lifestyle Blog
The GlamourCat Beauty & Lifestyle Blog
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Ingredients

  • 1 x Yellow Pecorino Pepper
  • Lemon Juice
  • 3. Then cut your chives and dill quite roughly on a board and place over your fish to cover it. Put the tray into an oven on the top shelf for 25 minutes at gas mark 5.
  • 6. Heat the pan and grill your Asparagus for 3 minutes Then add a Bisto Chicken Stick Melt to the pan and add enough boiling water to cover the Asparagus. (About 1 cm deep will be fine). The water will bubble up. Take a spoon and stir in the stock melt.
  • 5. Then crack your eggs into the inserts. Turn the heat down on your saucepan hob to simmer and quickly put the poacher kit lid on top. The great thing about this kit is you can see through the lid and keep an eye on your poached eggs. Your eggs will take exactly four mins so you can get your fish and Asparagus ready.
  • 7. Then when you have your Haddock and Asparagus laid up ready on your plate then take the lid off the egg saucepan and turn off all heat. The egg cups are fine to touch as they are heat resistant. Simply cut around the egg with a knife to loosen it and then pop it down on your plate like this.
  • 8. When you lift up the egg cup it will reveal a perfectly poached egg like this.
  • 9. I like to slightly cut my poached egg so that the yolk oozes out over the meal. Garnish with Coriander which will complement the smoky Haddock.

Instructions

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