Poached Haddock And Eggs

450 g/I lb smoked haddock fillets, cut into
4 pieces
600 ml/1 pint water
4 eggs
freshly ground black pepper
25 g/1 oz polyunsaturated margarine

Put the fish in a frying pan and cover with the water. Bring slowly to the boil, then simmer for about 10 minutes or until the fish is tender but not breaking up. Transfer with a slotted spoon to warmed serving plates and keep hot.

Bring the cooking liquid to the boil. Using a spoon, stir the water very quickly to create a `whirlpool'. Crack one egg into a cup, then slide it carefully into the water. Repeat with the remaining eggs. Simmer for 3 minutes until each egg is firmly set.

Meanwhile, sprinkle the fish with pepper to taste and put a little margarine on each piece. Keep the dishes hot.

Remove the eggs from the pan with a slotted spoon and place one on each piece of fish. Serve immediately.

SERVES 4