Breakfast

Smoked haddock with a poached egg

Name: Smoked haddock with a poached egg
Total time: 15 min
Yield: 1 serving
Cuisine: American
Ingredients: 5½ oz Smoked haddock; 1 Eggs; 1½ tbsp Heavy cream; Chives, a few, snipped; ½ oz Butter; Black pepper, a good grind

Poaching the haddock in cream rather than water is the whole trick — nothing leaches out, and what is left in the pan is the sauce.

1gnet carbs

29gfat

40gprotein

425kcal

Per serving15 minServes 1

Cook it with Keto Tracker AI

See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.

Download on theApp Store Get it onGoogle Play

Ingredients

For the whole dish · serves 1

Smoked haddock5½ oz
Eggs1
Heavy cream1½ tbsp
Chivesa few, snipped
Butter½ oz
Black peppera good grind

Method

6 steps · 15 minutes

Buy undyed haddock if you can. The bright yellow kind is colored, not more smoked, and it stains everything it touches.
Sit the fish in a small pan with the cream and butter over the lowest heat. It should barely tremble — a simmer makes it tough.
Cover and cook 6 minutes, until the flesh separates into flakes under gentle pressure.
Poach the egg in a separate pan of barely-moving water for 3 minutes, with a splash of vinegar and no salt.
Lift the haddock onto a plate, sit the egg on top, and spoon the cream from the pan around it.
Chives and pepper. Nothing else — smoked fish brings all the salt this needs.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.