BREAKFAST

Smoked haddock Florentine 1 SmartPoint

Serves 2

2 x 175g skinless smoked haddock fillets

2 medium eggs

A few drops vinegar

300g young leaf spinach

PUT the haddock fillets in a frying pan and just cover with boiling water. Simmer gently for 5 minutes until the fish is opaque. Meanwhile, poach the eggs for 3-4 minutes (add a few drops of vinegar to the water). While the eggs are poaching, wilt the spinach in a pan or microwave for a couple of minutes and squeeze out excess water. Divide the spinach between 2 warm plates, top with the haddock and poached eggs. Season and serve.