Poached Haddock and Low Fat Scrambled Eggs Recipe

Poached Haddock and Low Fat Scrambled Eggs Photo: Jackie Cameron

“Frying is not an option so steaming, poaching, slow-cooking, braising, baking, grilling and boiling it has to be. Suddenly the options don’t seem quite so limited. Supplement weekly meat dishes with vegetarian and easily-digested fish options. Did you know fish is higher in vitamins and minerals than most meat dishes? Include it in your breakfast ideas too. Try poached haddock with soft-and-fluffy scrambled egg, made with one whole egg and two egg whites. It provides a healthy start to your day when your aim is to cut back.”
— Jackie Cameron

Poached Haddock and Low Fat Scrambled Eggs Recipe

Yields : 1 portion

Ingredients:

  • 2 Whole Eggs

  • 4 Egg Whites

  • 80ml Low Fat Milk

  • Salt and Pepper

Method:

  1. Whisk all items together

  2. Spray and Cook pan

  3. Make scrambled eggs as per usual

  4. Poach Haddock in simmering water for about 10 minutesPlease post your comments and any food-related questions below. I look forward to hearing from you.

Recipes, cookingJackie CameronJackie Cameron School of Food and WineJackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Recipes, Poached Haddock and Low Fat Scrambled Eggs RecipeComment