Scrambled Eggs with Smoked Haddock and Chives

This is something I’d prepare for us for an Easter Breakfast, with some good bread to go with it and a pot of freshly brewed Earl Grey tea.

The quantities of the ingredients below are a mere indication, add as much or as little of the smoked haddock to your own liking.

For two:

• 5 medium or large eggs
• a fillet of smoked haddock, about 250 g, skin off
• a knob of butter
• 200-250 ml of milk
• 2 garlic cloves, peeled
• 1 bay leaf
• some chopped chives
• salt
• pepper

Pour the milk into a small pot, add the garlic and the bay leaf and bring it to the simmer.

Wash the haddock fillet, check for any bones and cut it in half (or in three pieces that would fit in the pot).

Gently place the haddock in the pot with the milk and poach it for a few minutes, until it just turns flaky and almost falls apart. If the milk doesn’t cover the fillets, shake the pot every now and then, or just turn the fillets over after 1-2 minutes.

Using a slotted spoon take the haddock pieces out and leave on a plate.

In the meantime whisk the eggs (I like to add a small splash of milk or cream to the eggs).

Melt the butter in a frying pan, pour over the whisked eggs and fry them as you would normally prepare your scrambled eggs.

Just before the eggs set, season them with a pinch of salt and gently stir in the flakes of haddock (flake the haddock apart using you hands into desirable sizes).

Finish the dish off in the pan for a few more seconds.

Serve immediately seasoned with some black pepper, more salt if needed, and sprinkle some chives on top.