Smoked Haddock with Poached Egg and cheese sauce

Serves 2

1 Smoked Haddock fillet
2 eggs
1 pint Organic milk
1 bag Spinach
80g Cheddar cheese, grated
25g Organic butter
25g Flour
wine vinegar
Salt and pepper

Remove the skin from the haddock fillet and cut into 2 portions, place in a saucepan and cover with the milk. Simmer the milk for about 5-6 minutes until the haddock is cooked. Put the cooked haddock to one side and reserve the milk.

Add some wine vinegar to boiling water and poach the eggs for about 3 minutes, remove with a slotted spoon.

Thoroughly wash the spinach and remove any large stalks. Steam the spinach for a couple of minutes until slightly wilted.

Heat the butter in a small pan and stir in the flour and cook for 1-2 minutes, remove from the heat a slowly add the milk to create a smooth consistency. Return to the heat, making sure not to boil and slowly stir in the grated cheese.

To serve, layer a plate with spinach, the smoked haddock and poached egg on top, cover with the cheese sauce.