Eggy bread with smoked haddock and watercress and apple salad
Ingredients
- 4 slices of sourdough
- 2 eggs, beaten
- 20ml of soy sauce
- 200ml of milk
- 200g of smoked haddock, divided into 50g portions
- 4 tbsp of rapeseed oil
- 2 tbsp of white wine vinegar
- 1 tbsp of wholegrain mustard
- salt
- pepper
- 1 bunch of watercress, washed
- 1 red apple
Instructions
- For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
- Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
- Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
- For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
- Carefully remove the haddock from the milk
- Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing
