[Power/dino]

Tomatoes on Toast with Creamy Smoked Haddock

Serves: 4
Calories and Fat Count: Energy 323kcals Fat 16g

Ingredients
225g/8oz smoked haddock
15ml/1tbsp olive oil
3 British classic tomatoes, chopped
5 large eggs, beaten
30ml/2tbsp crème fraîche
multigrain wholemeal bread, toasted
4 British classic tomatoes
sprig parsley

Methods
1. Poach haddock in water for 10 minutes. Drain, skin and flake.
2. Heat oil and cook tomatoes for about 2 minutes.
3. In a non-stick pan, cook eggs over a medium heat, stirring occasionally, until just cooked.
4. Fold in the cooked tomatoes and haddock and heat through. Gently stir in the crème fraîche, then serve on toast with extra grilled, halved tomatoes and parsley.

[ October 22, 2001: Message edited by: Powerade ]