Poached Haddock and Low Fat Scrambled Eggs
Recipe by 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.
Yields : 1 portion
2 Whole Eggs
4 Egg Whites
80ml Low Fat Milk
Salt and Pepper
Whisk all items together
Spray and Cook pan
Make scrambled eggs as per usual
Poach Haddock in simmering water for about 10 minutes
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