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A recipe for restaurants serving their guests breakfast! Poached haddock and avocado with lime pepper hollandaise sauce.
Butter a ramekin and put in the cooked haddock, the avocado and then the poached egg. Cover with hollandaise sauce and sprinkle with Santa Maria Lime Pepper. Bake in a hot oven for approx. 12 minutes then serve. Sprinkle with Santa Maria Lime Pepper at the end.
Sprinkle with Santa Maria Smoked Paprika.
|500 g boneless and skinned cooked haddock|
|200 g frozen avocado slices|
|200 g hollandaise sauce|
|1 tbsp Santa Maria Lime Pepper 310 g|
|10 poached eggs (cooked soft)|
Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD