Haddock on toast

Cut off the crusts of the bread and toast it under the grill
element in the oven and set aside.

To prepare the asparagus, you need to break off the dry, woody bits at the
bottom.

Drizzle some olive oil over the asparagus and season with sea salt and black
pepper.

Pat the fish dry with some kitchen towel and season with a teeny bit of salt,
some cracked black pepper and a touch of paprika.

I grilled the fish and asparagus in my Le Creuset grill pan.

Add the asparagus about halfway through cooking the fish; you don’t want to
overcook it.

To poach the egg, get a nice deep saucepan full of water going on the
stove.  You want it to barely simmer, not a full rolling boil as your egg
will break up.  Adding a good dash of vinegar will help congeal the egg
whites and assist the egg in “setting”. 

Do not add salt to the water.

Make sure your egg is at room temperature and break it into a small bowl or
ramekin first, so you can gently drop it into the water.

When the water is simmering gently, use a slotted spoon and create a whirlpool
in the water.

Lower the bowl with the egg to the water level and gently drop it in the middle
of the whirlpool.

I like my eggs fairly runny so I generally take them out after 3 minutes.

Take it out of the water and let it rest on the slotted spoon so the water can run
off.  While it’s “resting” take your kitchen scissors and trim off the
ugly bits of egg white.

To serve, I piled together a little pea shoots and placed a slice of toast on
top.  I then added some flaked Haddock, more pea shoots and the other
slice of toast.  Pile on the rest of the flaked Haddock and make sure your
little tower is stable.

Lay down the asparagus with the poached egg on top, season with some salt
and pepper and finish it off with some onion sprouts.

Reprinted
with permission of Real men can cook.

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