Smoked haddock & colcannon

• smoked haddock2

  fillets, preferably undyed about 140g/5oz each

• milk↗good splash
• eggs↗2
• ready-made colcannon or other flavoured ready-made mashed potato450g pack g
• chiveshandful handful

  snipped

Step-by-step instructions

1. 1

   Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.

2. 2

   Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.

3. 3

   Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.