Smokey Bacon & Swiss Cheese Spiked Cloud Eggs, with Smoked Haddock & Spinach. Doesn't that sound great? And just the job for spoiling dear old Dad. You can expect protein and flavour in equal measures.
2 smoked haddock fillets
3 slices of streaky bacon, cut into small pieces
50g of grated cheese
A handful of spinach
For the cheddar and chive sauce:
60ml of milk
60 ml of cream
1 tbsp. of butter
1 tbsp. of flour
1 egg yolk
A tsp. of chives
A sprinkling of cinnamon
1 cup of finely grated cheddar cheese
Salt and pepper, to season
Step 1: Place 2 smoked haddock fillets into a pre-heated oven (180C) and cook for approximately 20 minutes, or until done. Meanwhile, separate your eggs and set the 2 yolks aside.
Step 2: Whisk the egg whites and carefully fold in the grated cheese and streaky bacon.
Step 3: Use the whisked egg mixture to create two small, raised circles on a baking try, on top of non-stick parchment paper. Make a well in the middle of each circle so you can add in the yolk later.
Step 4: Put the egg mixture in the oven for approximately 5/6 minutes. Remove from the oven and place the yolks into the two wells, then put the baking tray back into the oven for approximately 3 minutes.
Step 5: Meanwhile, make the sauce by melting the butter in a saucepan and adding in the flour, whisking with a folk for 1 minute. Combine the milk and cream, then add to the saucepan slowly, whisking until the thick. Add in an egg yolk and cook for 30 seconds, on a low heat.
Step 6: Next, add in the cheese to the sauce mixture and stir until well combined. Add the cinnamon and season with salt and pepper, then remove from the heat.
Step 7: To finish, stack up your breakfast. Begin with a handful of spinach, then place the haddock fillet on top, drizzling the cheddar and chive sauce on top. Finish by delicately placing the cloud eggs on top…and enjoy.
Saucy Top Tip: Speed things up before Dad wakes up by using The Saucy Fish Co.’s Cook from Smoked Haddock, with a Vintage Cheddar and Chive sauce.