Eggy bread with smoked haddock and watercress and apple salad

PT30M

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Ingredients

Metric

Imperial

Eggy bread

Smoked haddock

Mustard dressing

Salad

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
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