low-calorie cooking oil spray
1 teaspoon chopped chives, plus extra to garnish
2 smoked haddock steaks, 125 g (4 oz) each
450 ml (4 pint) boiling water
125 g (4 oz) baby spinach
salt and pepper


1.Preheat the slow cooker if necessary. Spray the insides of 2 small ovenproof dishes or ramekins with a little low-calorie cooking oil spray, then break an egg into each.
2.Sprinkle with a few chives and season to taste. Place the egg dishes in the centre of the slow cooker pot, then arrange a fish steak on each side.
3.Pour the measurement boiling water over the fish so that the water comes halfway up the sides of the dishes.
4.Cover and conk on high for 1-14 hours until the eggs are done to your liking and the fish lakes easily when pressed in the centre with a small knife.
5.Rinse the spinach with a little water, drain and place in a microwave-proof dish. Cover and cook in a microwave on full power for 1 minute until just wilted. Divide between 2 serving plates, and top with the fish steaks.
6.Loosen the eggs with a knife and turn out of their dishes on top of the fish.
7.Sprinkle with extra chopped chives, season with salt and pepper and serve.
8.FOR BRUNCH POACHED EGGS WITH SALMON, follow the recipe above, using 2 wild salmon steaks, 100 g (3½ oz) each, instead of the smoked haddock.
9.Arrange 2 sliced tomatoes on the serving plates, top with the cooked salmon and eggs and serve.

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