How to make haddock, crispy bacon and spinachs? Haddock, crispy bacon and spinach recipes and ingredient shared on our page.
3,5 tbsp olive oil
8 slices smoked straky bacon, cut into 1 cm pieces
500 gram white haddock fillet, skin removed
4 eggs, at room tempature
1 tbsp white wine vinegar
1/2 tsp wholegrain mustard
120 gram baby spincah leaves
salt and freshly ground black pepper
Heat a large non stick frying pan and add 1,5 tbsp of the oil. Put the bacon in the pan and cook over a high heat for 5-8 minutes, until crisp.
Remove with a slotted spoon onto kitchen paper and set aside.
Pour away a little of the oil, add the haddock to the pan and cook over a high heat for 4-5 minutes on each side, or until just cooked through.
Meanwhile, add the eggs to a pan of boiling water, return to the boil, then simmer for 4,5 minutes. Drain the eggs, allow to cool slightly, then peel.
In a small bowl, mix the remaining oil, vinegar, mustard and seasoning and toss with the spinach leaves and crispy bacon. divide between plates and put pieces of the haddock on the salad. Top with the soft boiled egg, broken open with a knife, and serve. Your enjoy meal!