Breakfast Cakes With Poached Egg Recipe

Name: Breakfast Cakes With Poached Egg Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 gm smoked (dyefree) haddock; 300 ml lowfat milk; 60 gm butter; 4 x spring onions trimmed and finely minced; 3 Tbsp. cream; 800 gm potatoes peeled and boiled in salted water till cooked; 2 Tbsp. minced parsley; 1 x good grating of nutmeg; 1 x salt and black pepper Flour for dusting Lard or possibly oil for frying; 4 lrg freerange Large eggs; 4 Tbsp. white wine vinegar

Servings: persons

500 gm smoked (dyefree) haddock
300 ml lowfat milk
60 gm butter
4 x spring onions trimmed and finely minced
3 Tbsp. cream
800 gm potatoes peeled and boiled in salted water till cooked
2 Tbsp. minced parsley
1 x good grating of nutmeg
1 x salt and black pepper Flour for dusting Lard or possibly oil for frying
4 lrg freerange Large eggs
4 Tbsp. white wine vinegar

1
In a saucepan gently simmer the haddock in the lowfat milk with 1 tbsp of the butter for 5 min.
2
Remove from the lowfat milk and leave to cold.
3
Flake the fish removing any bones and skin.
4
Throw away the lowfat milk.
5
Put the remaining butter with the spring onions and the cream in a small saucepan over a gentle heat and soften the onion for about I minute.
6
Add in the mix to the cooked potato and mash together.
7
Add in the parsley nutmeg and seasoning and mash again.
8
Fold in the flaked fish taste and adjust the seasoning then hard up in the fridge for at least half an hour.
9
Mould the fish and potato mix into 12 small balls (or possibly 8 large ones) and flatten into patty shapes.
10
Dust liberally with flour.
11
Shallowfry the cakes in batches for about 3 min on each side.
12
Dont move them about as they have a tendency to break up if prodded too early.
13
Keep the cooked ones hot in a moderate oven.
14
Meanwhile poach the Large eggs.
15
Either use an egg poacher or possibly do it the restaurant way: add in the vinegar to a small pan of water
16
This is just what you want on a lazy Sunday slumped in front of the television.

26436

kcal

Calories

1231

Fat

3431

Carbs

432

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 gm smoked (dyefree) haddock, 300 ml lowfat milk, 60 gm butter, 4 x spring onions trimmed and finely minced, and more.

Yes, Breakfast Cakes With Poached Egg Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!