Smoked Haddock with Poached Egg

A tasty and nutritional fish dish.


  • 200 g haddock fillets (x4, naturally smoked)
  • 1 tblsp vegetable oil
  • 75 g rudd’s black pudding
  • 4 organic eggs
  • for the champ
  • 700 g potatoes
  • 40 g butter
  • 8 scallions (trimmed and sliced)
  • salt and black pepper


  1. First peel the potatoes and place in some cold salted water.
  2. Bring to the boil and simmer for 15-20 minutes until they are tender, then mash thoroughly.
  3. Put the butter in a hot frying pan and stir in the scallions.
  4. Cook gently for 3-4 minutes until they are soft and slightly brown.
  5. Stir into the mashed potatoes, season well and keep warm.
  6. In hot frying pan, place the haddock flesh side down with a little oil and cook over a medium heat for 6-7 minutes.
  7. When ready the meat will be cooked through and the skin can be peeled off easily.
  8. In another frying pan, fry the black pudding slices until they are crispy, then use a fork to crumble them into small pieces.
  9. To make the poached eggs, line 4 cups with Clingfilm and place one egg into each cup.
  10. Season with a little salt, and twist the Clingfilm tightly so that you have an egg ‘bag’.
  11. Place the eggs in a pot of simmering water and gently poach for 3 minutes, so that the yolks are soft.
  12. Place some champ on the serving dish, and put a slice of haddock on top.
  13. Remove the Clingfilm from the eggs and place on the haddock and sprinkle the dish with some crumbled black pudding.


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