• STEP 1

    Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins – they will be slightly un-set in the middle but will finish cooking under the grill.

  • STEP 3

    Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.


Thinly slice 5 shallots and mix with a 100g baby spinach leaves. Whisk 1 tbsp white wine vinegar, 1 tsp mustard powder and 3 tbsp olive oil with some seasoning and toss through salad.

Goes well with


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