This scrumptious, nutritious breakfast smoked haddock dish is the perfect way to start the day. Change the way you ‘sea’food with Seafood Week – a recipe in collaboration with Seafish.
Breakfast. They say it’s the most important meal of the day, so it’s important to make this meal nutritious and a source of slow-release carbohydrates and protein. It’ll keep you fueled until lunchtime, without that mid-morning slump that has us reaching for a snack. Why not start the day Scottish style, with some smoked haddock and eggs?
This recipe is remarkably simple to make – just wrap your undyed smoked haddock in foil, bake, scramble some eggs, stir in a bit of the flaked haddock and serve on hot buttered toast.
INGREDIENTS FOR BREAKFAST SMOKED HADDOCK
- undyed smoked haddock – get these fresh from your local fishmonger
- free range eggs
- fresh herbs – chives and flat leaf parsley
- cherry tomatoes
- thick slices of your favourite bread, toasted
- freshly ground black pepper
Products from Amazon.co.uk‹ ›
HOW TO MAKE BREAKFAST SMOKED HADDOCK
Step 1: Preheat your oven. Wrap smoked haddock fillets in foil and bake.
Step 2: Mix the eggs with half the herbs and season with freshly ground black pepper.
Step 3: Heat the butter in a non-stick pan and scramble the eggs to your liking. Add the halved cherry tomatoes.
Step 4: Remove haddock from the oven and flake.
Step 5: Add some of the flaked haddock to the scrambled eggs.
Step 6: Serve the eggs on the toast and top with the remaining fish and fresh herbs.
This week, from the 5th-12th of October, is Seafood Week, created to help inspire us to eat more fish. Search for the hashtag on Twitter and Facebook to see what people are sharing, and visit the Fish is the Dish website for information on the different species of fish and recipe inspiration. They’ve also got some fab giveaways to win £250 worth of supermarket vouchers and 50 Seafood Week Bundles!
BENEFITS OF EATING SEAFOOD
Fish is a quick and easy convenient choice to feed the whole family, and eating seafood has some great health benefits. A true superfood, seafood is extremely healthy and the recommended guidance from the government is to eat fish twice a week as part of a balanced lifestyle. Plus, it’s an incredibly versatile ingredient – and it tastes fab! There are over 100 species of fish to choose from, so there’s something for every palate.
Eating two portions of fish per week:
- May lower risk of heart attack, heart disease, cholesterol, stroke, depression, diabetes and Alzheimer’s
- Increases levels of omega-3 in your body, which can lead to healthy skin, hair, nails and improves sleep
- Can boost your mood and maintains brain function
SEAFISH PEERIE STAGE AT THE SHETLAND FOOD FAIR
Last weekend saw the annual Shetland Food Fair, and two of my children teamed up to do a cookery demonstration on the new Peerie Stage, sponsored by Seafish. They prepared and served scrambled eggs and smoked salmon with tomatoes, and (although I’m a bit biased) I think they did a rather fantastic job of it! So proud. 🙂
My daughter helps me with my cooking videos these days. She helped prepare this breakfast smoked haddock recipe (those are her hands you see in the video), and she really does love cracking those eggs. She’s secretly learning how to cook too, while she helps me, so it’s win-win.
This is the first seafood recipe I will be sharing this Seafood Week. Watch this space for the second one, coming soon! For some more quick fish recipes, check out the Fish is the Dish website. Alternatively, find them on Twitter and Facebook.
How do you get seafood into your diet? Let me know in the comments!
Breakfast Smoked Haddock
- 600 grams undyed smoked haddock
- 6 large free range eggs
- freshly ground black pepper
- 1 handful fresh chives finely chopped
- 1 handful flat leaf parsley finely chopped
- 1 tbsp butter
- 12 cherry tomatoes halved
- 4 thick slices of bread toasted
- Preheat the oven to 180C/fan 160/gas mark 4.
- Wrap the haddock loosely in foil and cook in the oven for 15-20 minutes.
- Whisk the eggs with a little black pepper and half of the chopped herbs.
- Melt the butter in a non-stick pan over a low heat, then add the eggs. Scramble the eggs to your preferred consistency. Stir in the cherry tomatoes.
- Remove the fish from the oven and break into flakes. Mix some into the eggs.
- Serve the eggs on the toast, topped with the remaining fish and garnish with the remaining herbs.
- One year ago: Lazy Sunday Morning Scrambled Eggs with Scottish Salmon & Roasted Tomatoes
- Two years ago: Keeping Our Children Safe Online
- Three years ago: 20 of the Best Fish Supper Recipes
- Four years ago: Cheesy Mashed Tatties & Kale
- Five years ago: Bear Paws (Old-fashioned Soft Molasses Cookies)
- Six years ago: Pierogi: Cheese, Onion & Potato Dumplings
PIN THIS BREAKFAST SMOKED HADDOCK RECIPE FOR LATER!
Have you made this recipe?
This is a sponsored recipe post in collaboration with Seafish to celebrate and promote #SeafoodWeek. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.