Per serving: 268 calories; 31g carbohydrates; 26g protein; 5g fat; 3g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

1. Bring a large saucepan of water to the boil. Add the potatoes and simmer for approximately 12–15 minutes until soft in the middle but still firm.
2. Pre-heat the oven to 220°C/425°F/Gas Mark 7. Drain the potatoes. Rinse with cold water to cool then cut each potato into 5–10mm slices and place on a baking tray.
3. Spray very lightly with cooking oil spray then place in the oven for approximately 20–30 minutes until crisp and golden. (You may need to turn the potato slices occasionally to ensure they cook evenly.)
4. Meanwhile, place the haddock fillet in a medium to large frying pan. Cover with the milk and simmer for about 5–6 minutes until the haddock is cooked. Remove the fillet from the frying pan and set aside on a warm plate.
5. Bring a small saucepan of water to the boil. Add the white wine vinegar; stir the water with a wooden spoon in a circular motion until you create a small whirlpool effect. Immediately crack 1 egg into the centre of the ‘whirlpool’. The momentum of the water will wrap the egg white neatly around the egg yolk whilst it cooks. Poach the egg for about 3 minutes then remove with a slotted spoon.
6. To serve, make a bed of crispy potato slices on a warm plate, top with poached smoked haddock and place the poached egg on top. Garnish with a sprig of fresh parsley.
7. Eat immediately.