Serves four

4 x 125g smoked haddock
200g samphire
4 eggs
50g plain flour
100g butter
Splash of white wine vinegar
Black pepper

Method:

• Toss the fish in the flour until coated. Spread the butter on to a baking tray and then place the fish on the tray. Bake at 180C/Gas Mark 4 for 15 minutes.
• Cook the samphire in boiling, salted water for three minutes.
• Strain the samphire and remove any stalks. Add a little butter and some black pepper to the samphire.
• Put the water and white wine vinegar in a saucepan and bring it to the boil. Whisk the water up until it whirls and then break in the eggs. Poach the eggs for two to three minutes.
• Place the samphire on the plates and top with the fish. Add the poached eggs and serve.