Ingredients 1 fillet of natural smoked haddock (finnan is the best if you can get it) 2 free range hen’s eggs 2 bay leaves 4 black peppercorns Half a chopped onion 500 ml (18 fl oz) milk 50g (1.75 oz) butter 1 tbsp plain flour 2 tbsp grain Dijon mustard 2 tbsp chopped flat leaf parsley Seasoning to taste Method First cut the haddock in half and place into a sauté pan with the milk, bay leaves and peppercorns. Scatter the onions in, cover with a lid and bring to a gradual simmer for about 4-5 minutes. Carefully remove the fish and keep warm on a plate On the back of the stove have a small pan of water with a splash of vinegar in it slowly simmering. Remove the bay leaves and the peppercorns from the milk. In a separate thick-bottomed saucepan slowly melt the butter. Add the flour and make a basic roux. On a slow heat stirring continuously, gradually add the warm poaching milk until a smooth silky sauce is achieved Add the mustard, parsley and season to taste (be careful not to add too much salt as the fish will be naturally salty) Pour the sauce over the fish. Whisk the pan of water to create a vortex and crack into it the egg. It will sink to the bottom and then wrap itself in its own white. This will cook for about 3-4 minutes. Place the egg on top of the fish and serve immediately. Add a touch of cracked pepper and a show of chopped parsley. What more can be done to this perfect meal on a cold wet morning, afternoon or evening?