Ingredients

Ingredients

4 Fillets of smoked haddock

4 rashers of back bacon

500g potatoes

30g Butter

1 Bunch spring onions

4 Eggs

1 tbsp Clear vinegar

350ml Double cream

2 tbsp Arran Grain Mustard

Salt and pepper

Chives to garnish

Method

1. Wrap fillets of smoked haddock in

bacon and lightly grill.

2. Mash 500g of boiled potatoes with 30g

of butter and chopped spring onions.

3. Boil double cream and add grain

mustard, whisk to a sauce consistency.

4. Poach 4 eggs in simmering water with

a table spoon of clear vinegar.

5. Assemble haddock wrapped in bacon

on champ potato with grain mustard

sauce, top with poached egg and

garnish with chopped chives.