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This dish offers a lovely combination of simple, familiar flavours that work well together. The portions are generous and any leftovers are still tasty when eaten cold next day.
Serves 2 Preparation time: 15 mins Cooking time: 20 mins
2 potatoes diced
1 tablespoon oil
1/2 onion finely chopped
4 rashers smoked back bacon, chopped
1 garlic clove, peeled and crushed
100g smoked haddock, skinned and cut into small pieces
4 large eggs
3 tablespoons milk
1/4 teaspoon cayenne pepper
sea salt & freshly ground black pepper
1 tablespoon chopped parsley to serve
- Preheat oven to 200C/gas 6.
- Bring pan of salted water to the boil and cook diced potatoes for approximately 8 minutes.
- Heat the oil in a non-stick, ovenproof frying pan. Add the chopped onion and bacon and saute gently for 2-3 minutes. Add the crushed garlic, haddock and cooked potatoes. Continue to cook for a further minute, stirring to make sure all the ingredients are well mixed together.
- Beat the eggs with the milk, cayenne and a little salt & pepper and then pour into the frying pan.
- Place in the oven for 10 - 12 minutes until the top is golden and firm to the touch but with a little 'give'.
- Cut into wedges and sprinkle with chopped parsley before serving.
To serve: All this needs to make a satisfying meal is a crisp green salad and some crusty bread.
Tip: White fish is a very good source of calcium. It is well-known that it is good for bones and teeth but also is excellent for helping nerves and muscle tissues function effectively.