Eggy bread with smoked haddock and watercress and apple salad

Eggy bread is traditionally sweet, but this clever recipe sees it served in a savoury context with a piece of smoked haddock on top. The perfect breakfast dish to create at the weekend (especially if you have some bread that needs using up), it's a fine way to start any morning.

First published in 2019

Ingredients

Metric

Imperial

Eggy bread

Smoked haddock

Mustard dressing

Salad

Method

1
For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
2
Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
3
Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
4
For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
5
Carefully remove the haddock from the milk
6
Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

Get in touch

Please sign in or register to send a comment to Great British Chefs.