Finnan haddock with poached eggs

You will need:

2 small finnan haddock milk to cover

½ oz. butter
2 eggs
salt and pepper

Process:

1.       Cut off the tail and place the fish in a shallow pan.

2.       Cover with milk and add butter.  Bring to the boil, draw pan off the heat, cover and leave 5 minutes.

3.       Meanwhile poach the eggs in simmering salted water.

4.       Drain the fish, put on a serving dish, season with salt and pepper and top with salt and pepper and top with drained poached eggs.  Serve at once.