Poached egg & fish

Poached egg & fish
  • Serves: 1
  • Prep: 10mins
  • Cook: 15mins


  • 1 portion of fish
  • 1 medium British Lion egg
  • A handful of basil leaves
  • 1 large tomato
  • Balsamic vinegar
  • 1 spring onion


  1. Lay out a sheet of greaseproof paper.
  2. Slice the tomato and place in a circle.  Scatter with torn basil leaves.
  3. Drizzle the tomatoes with balsamic vinegar and a little black pepper.
  4. Lay the fish on top of the tomatoes and wrap up in a little parcel by scrunching the ends.
  5. Bake for around 15 minutes at 200C.
  6. To poach the eggs add a splash of white vinegar to a large pan of simmering water.  Crack in your egg and cook for around 4 minutes depending on how you like your eggs.
  7. Serve the fish with a poached egg on top.

Recipe courtesy of www.vintagefolly.com

Click on the stars to rate this recipe:

4 / 5 rating (4 votes)

Follow us on Instagram @egg_recipes

@fudent_official’s frittata is a quick and easy way to have your lunch or dinner sorted on a busy Monday! #mondaymeals #britishlioneggs #frittata #instafoodNeed some Sunday night dinner inspiration? Try this egg, crispy kale & mushroom rice bowl from @izyhossack .
#dinner #mushrooms #kale #sunday #sundayvibes#eggcelent way to start the weekend 
#eggsmyway #eggs #brunchThe best place to store your eggs is in the fridge. Eggs should be kept at a constant temperature below 20°C, so to avoid temperature fluctuations in a domestic kitchen store them in their box in the fridge. But they are not kept in the fridge in the supermarket we hear you cry! Most modern supermarkets are kept below 20°C so refrigeration isn’t necessary. Keeping your eggs in the fridge at home ensures optimum freshness and food safety which is eggcellent news for any #egghead #tofridgeornottofridge #eggmyths #facts #egghacks #britishlioneggs #factfriday