Uploaded May 2012 | Updated September 2026, 1 week ago
Soft boiled bantam egg with creamed leeks and Arbroath smokies
Serves 4
Arbroath smokies are making a bit of a comeback and maybe in the past the bones and skin may have been a bit off putting but in this recipe the hard work is done before it goes on the plate. Bantam eggs are about two thirds of the size of a hens egg so make a less filling starter or brunch dish.
1-2 Arbroath smokie, skinned and boned, or about 300-350g smoked haddock fillet, skinned
Milk for poaching (if using the smoked haddock)
A couple of good knobs of butter
1 leek, halved, finely shredded and washed
250--300ml double cream
Salt and freshly ground black pepper
4 bantam eggs
1 tbsp chopped parsley
Check the fish carefully for any pin-bones, removing any you find with tweezers. If using smoked haddock, poach it in gently simmering milk or water to cover for 3-4 minutes, then drain and break up the flesh into fairly large pieces.
Heat the butter in a pan and gently cook the leek for 3-4 minutes until soft, then add the cream and fish.
Season lightly and simmer until the cream has reduced down a little and is just coating the fish. Taste and adjust the seasoning if necessary.
Meanwhile, soft-boil the bantam eggs by carefully lowering them into a pan of simmering water and cooking gently for3 ½ - 4 minutes. Briefly refresh in cold water until the eggs are cool enough to handle, then remove and carefully peel.
Divide the creamed fish and leek among warmed-up plates and sprinkle with the chopped parsley and place the egg on top. Grind over a little pepper and serve at once.
Soft boiled bantam egg with creamed leeks and Arbroath smokies
Serves 4
Arbroath smokies are making a bit of a comeback and maybe in the past the bones and skin may have been a bit off putting but in this recipe the hard work is done before it goes on the plate. Bantam eggs are about two thirds of the size of a hens egg so make a less filling starter or brunch dish.
1-2 Arbroath smokie, skinned and boned, or about 300-350g smoked haddock fillet, skinned
Milk for poaching (if using the smoked haddock)
A couple of good knobs of butter
1 leek, halved, finely shredded and washed
250--300ml double cream
Salt and freshly ground black pepper
4 bantam eggs
1 tbsp chopped parsley
Check the fish carefully for any pin-bones, removing any you find with tweezers. If using smoked haddock, poach it in gently simmering milk or water to cover for 3-4 minutes, then drain and break up the flesh into fairly large pieces.
Heat the butter in a pan and gently cook the leek for 3-4 minutes until soft, then add the cream and fish.
Season lightly and simmer until the cream has reduced down a little and is just coating the fish. Taste and adjust the seasoning if necessary.
Meanwhile, soft-boil the bantam eggs by carefully lowering them into a pan of simmering water and cooking gently for3 ½ - 4 minutes. Briefly refresh in cold water until the eggs are cool enough to handle, then remove and carefully peel.
Divide the creamed fish and leek among warmed-up plates and sprinkle with the chopped parsley and place the egg on top. Grind over a little pepper and serve at once.
