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All Holiday Recipes >
Mother's Day
Breakfast Cakes with Poached Eggs
Ingredients:
500g smoked (dye free) haddock
300ml milk
60g butter
4 spring onions trimmed and finely chopped
3 tbsp cream
800g potatoes peeled and boiled in salted water until
cooked
2 tbsp chopped parsley
A good grating of nutmeg
Salt and black pepper
Flour for dusting
Lard or oil for frying
4 large freerange eggs
4 tbsp white wine vinegar
Directions:
In a saucepan gently simmer the haddock in the milk
with 1 tbsp of the butter for 5 minutes.
Remove from the milk and leave to cool. Flake the fish
removing any bones and skin.
Discard the milk.
Put the remaining butter with the spring onions and the
cream in a small saucepan over a gentle heat and soften
the onion for about I minute.
Add the mixture to the cooked potato and mash together.
Add the parsley nutmeg and seasoning and mash again.
Mix in the flaked fish taste and adjust the seasoning then
firm up in the fridge for at least half an hour.
Mould the fish and potato mixture into 12 small balls (or
8 large ones) and flatten into patty shapes.
Dust liberally with flour.
Shallow fry the cakes in batches for about 3 minutes on
each side.
Don't move them about as they have a tendency to break up
if prodded too early. Keep the cooked ones warm in a
moderate oven.
Meanwhile poach the eggs.
Either use an egg poacher or do it the restaurant way: add
the vinegar to a small pan of water.
Yields: 12 Cakes, Serves: 4
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