- Prep time 10mins
- Cook time 25mins
- Serves 4
- Cost per serving £1.79
- easy
- Prep time 10mins
- Cook time 25mins
- Serves 4
- Cost per serving £1.79
- easy
Our breaded fish fillet strips on toasted bloomer served with bacon and poached eggs is the ultimate Sunday morning pick-me-up. This game changing recipe blends traditional English breakfast flavours with crispy fillet strips. It’s both easy and unique and is guaranteed to go down a treat with the whole family. See method
What you’ll need
Ingredients
- 16 breaded fish fillets
- 4 slices of toasted thick white bloomer
- 8 slices of cooked streaky bacon (diced)
- 4 poached eggs
- Salt and cracked black pepper to taste
Utensils
- Baking tray
- Oven gloves
- Kitchen knife
- Saucepan
- Frying Pan
Method
- Preheat the oven to 180 degrees. Arrange eight breaded fish fillet strips on a baking tray and place in the centre of the oven. Cook for 20-25 minutes.
- Add oil to the frying pan and fry off the diced bacon pieces for around 10 minutes until they start to crisp up.
- Gently boil water in a large pan (on a low heat) then crack your eggs into individual cups so they’re ready to pour into the water.
- Using a spoon, stir the water in a large circular motion. Cook the eggs for around two to three minutes.
- Using oven gloves, take the fish fillets strips out of the oven and leave to cool for five minutes.
- Place the bread in the toaster. Once golden and toasted, top each piece of bread with four fish strips.
- Finally add the poached eggs, diced bacon and season with salt and cracked black pepper.
