Smoked haddock with spinach and poached egg

Have this meal at anytime of the day.

Smoked haddock with spinach and poached egg
serves 4

4 undyed smoked haddock fillets
milk
75ml double cream
25g butter
250g spinach, tough stalks removed
white wine vinegar
4 eggs

Poach the haddock fillets in just enough milk to come halfway up the fish, shaking th epan gently to keep the fish moist, for about 5 mins. Remove the fish and keep warm.

Increase the heat and let the milk reduce by about half. Add the cream and boil. Season.

Heat a frying pan and add the butter, add the spinach and toss for a few minutes. Set aside. Poach the eggs , adding a few drops of vinegar to the water. Serve the haddock fillets topped with some spinach and then a poached egg on the top.