TENDERSTEM & SMOKED HADDOCK STACK  (feeds 2)

Ingredients :

2 slices of soda bread or some other robust bread

butter for spreading

4-6 stems of Tenderstem Broccoli

100g of smoked haddock (microwave in the bag is perfect)

a capful of white wine vinegar

1 egg

a small amount of leftover Hollandaise sauce, or a knob of butter.

Method :

1.  Boil a kettle and, while it boils, place two saucepans onto a gentle heat.  (Not if they're non-stick, or you'll damage the non-stick coating).

2.  Put the bread into your toaster to toast, or under the grill - but remember to keep an eye on it!

3.  Place the fish into the microwave for the prescribed time.

4.  Once the water boils in the two saucepans, add the tenderstem to one and the white wine vinegar to the other.  Crack the egg into a ramekin and pour it gently into the water.  Cook for 3-4 minutes (or to taste).

5.  When the toast is done, put it onto the plate and spread a little butter onto it.

6.  When the tenderstem broccoli is done, drain well and lay 2-3 stems across the toast.

7.  When the fish is done, slit the bag carefully (those things are evil for scalds!) and tip the fish onto the tenderstem.

8.  Carefully lay the poached egg on top and drizzle over the Hollandaise.

9.  Season to taste and dig in!

From http://jennyeatwellsrhubarbginger.blogspot.co.uk