Ingredients

• (Serves 4)
• 1/4 quantity of Hollandaise Sauce.
• 1 lb Finnan Haddie.
• 10 fl oz milk.
• 3 bay leafs.
• 2 slices onion.
• 6 black peppercorns.
• 1 tablespoon white whine vinegar.
• 4 eggs.
• 2 English muffins.
• Coarsely crushed black peppercorns and
• a few chopped chives, to garnish.

Instructions

1. Make the hollandaise sauce and keep it warm, off the heat over a pan of warm water. Bring the milk and 10 fl oz of water to boil in a shallow pan. Add the bay leaves, peppercorns, onions and smoked haddock pieces, bring back to simmer and poach for 4 minutes. Lift out the haddock onto a plate, peel off the skin and keep warm.
2. Bring about 2 inches of water to the boil in a medium sized pan, add the vinegar and reduce to a gentle simmer. Break the eggs into the pan one at a time and poach for 3 minutes. Meanwhile, slice the muffins in half and toast them until lightly browned. Lift the poached eggs out with a slotted spoon and drain briefly on kitchen paper.
3. To serve, place the mufffin halves on 4 warm plates ad top with the haddock and poached eggs, spoon over the hollandaise sauce and garnish with a sprinkling of crushed black pepper and chopped chives.

https://www.stoningtonseafood.com/recipes/eggs-benedict-with-smoked-haddock/