Ingredients

• 6 smoked haddock fillets
•   black pepper
•   cream
• 6 eggs, poached
• 1 spoonful per fillet tomato, freshly chopped, skinned, or homemade tomato purée

Method

1. Place 6 fillets in an oven dish. Add pepper then cover with cream.
2. Bake in oven at Gas Mark 7 for 15 minutes.
3. Serve on prewarmed plates. Put a poached egg on top of each cooked fillet with a spoonful of chopped freshly skinned tomato or homemade tomato purée. Serve at once.

Notes