Instructions: Thinly slice the haddock.

Melt the butter in a saucepan then when hot add the spinach and cook on the boiling plate until just wilted; season drain (reserving the juices) and set aside.

Bring the juices to the boil.

When hot add the haddock: cook for 1 minute on each side.

Set aside.

Bring a large shallow nonstick pan or small roasting tin of water to a gentle simmer and add the vinegar (see aga tip).

Carefully break the eggs into the water and cook for 2 to 3 minutes or until the whites are just set; remove and drain on kitchen paper.

If using the aga roasting tin break one egg into each comer of the tin and the remaining eggs in the centre.

To assemble split the muffins and lightly toast directly on the simmering plate until golden.

Divide the spinach between each half muffin and top with the smoked haddock. Place one egg on top of each muffin and coat with 10ml beanaise sauce.

Place on the plain shelf on the second runners at the back of the roasting ovenand cook for 4 to 5 minutes or until the bearnaise is bubbling.

Smoked haddock is always a traditional breakfast time choke. Combined with mums spinach and bearnaise sauce this makes a delicious brunch.

Serves 6

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