After celebrating my first weigh in with a trip to LUSH, I was keen to continue pampering myself (without going off-plan). Wandering around the supermarket, I had a hankering for a breakfast fave – Smoked Haddock, Poached Egg & Asparagus.
Whilst we used Smoked Cod here (to cut down on costs) it was still a lovely dinner that I really relished. Joel just added some nice crusty bread to it for his non-Cambridge Weight Plan version.
What goes in it?
- 135g smoked cod fillet
- 1 large egg
- A little skimmed milk – for poaching the fish (from milk allowance)
- 80g asparagus spears
How do you make it?
- Poach the cod fillet in some skimmed milk until cooked, seasoned with some salt and freshly ground pepper.
- Steam asparagus spears
- Poach the egg
- Serve and – most of all – enjoy