EGGS BENEDICT WITH HADDOCK
EGGS BENEDICT WITH HADDOCK
EGGS BENEDICT WITH HADDOCK
SHORT DESCRIPTION
Create a beautiful and delicious brunch dish with lightly fried Cape Haddock topped with poached eggs and Hollandaise sauce.
Serves 4
INGREDIENTS
1 x I&J Haddock Medallions 450 g pack
Cake flour
1 Tbsp canola or sunflower oil
2 Tbsp (30 ml) olive oil
200 g baby button mushrooms
500 g baby spinach
Salt and pepper for seasoning
8 large eggs
Hollandaise sauce for serving
METHOD
1.
Dip the frozen I&J Haddock Medallions into warm water just before cooking. Coat them in the cake flour. Heat a little oil in a frying pan. Fry the Medallions over medium heat for 12 to 15 minutes, turning them occasionally. Break the Medallions into chunks.
Dip the frozen I&J Haddock Medallions into warm water just before cooking. Coat them in the cake flour. Heat a little oil in a frying pan. Fry the Medallions over medium heat for 12 to 15 minutes, turning them occasionally. Break the Medallions into chunks.
2.
Heat the olive oil in a large frying pan, and sauté the mushrooms for 5 minutes, add the spinach and cook for a further 3 minutes, stirring occasionally, until spinach is wilted. Season with salt and pepper.
Heat the olive oil in a large frying pan, and sauté the mushrooms for 5 minutes, add the spinach and cook for a further 3 minutes, stirring occasionally, until spinach is wilted. Season with salt and pepper.
3.
Poach the eggs to your liking. Place the fried fish on the wilted spinach and mushrooms, top with poached eggs and serve with Hollandaise sauce.
Poach the eggs to your liking. Place the fried fish on the wilted spinach and mushrooms, top with poached eggs and serve with Hollandaise sauce.
SHORT DESCRIPTION
Create a beautiful and delicious brunch dish with lightly fried Cape Haddock topped with poached eggs and Hollandaise sauce.
INGREDIENTS
1 x I&J Haddock Medallions 450 g pack
Cake flour
1 Tbsp canola or sunflower oil
2 Tbsp (30 ml) olive oil
200 g baby button mushrooms
500 g baby spinach
Salt and pepper for seasoning
8 large eggs
Hollandaise sauce for serving
