Poached Egg, Smoked Haddock and Spinach

So that's brunch sorted. 

That there is smoked haddock, some wilted spinach cooked down in just a little coconut oil and salt and a runny poached egg on top. Looks lovely, doesn't it? Earthy spinach, smoky fish and the bright, silky egg yolk trickling down the lot. 

This recipe is paleo but isn't AIP, unless you want to skip the egg (or unless you've reintroduced them). It's also gluten, nut and grain-free. 

Poached Egg, Smoked Haddock and Spinach
Serves 1.
1 tsp mild coconut oil (I use flavourless oil)
1 boneless smoked haddock fillet (with no added colourings)
1 handful raw spinach leaves, washed and dried
1 teaspoon cider vinegar
1 egg

First, cook the haddock. Melt the coconut oil in a pan and fry the haddock fillet skin-side down, for about 5-6 minutes, until you can start to see the fish cook from the bottom up. Once the fish has turned opaque three-quarters of the way up, flip it over and cook the other side. 

At the same time you flip the fish over, push it to one side of the pan and drop the spinach leaves in. They will wilt really quickly - just season the spinach with a pinch of salt if it needs it. 

Boil the kettle and pour the boiling water into a deep, wide saucepan - you'll need it around 5 inches deep at least. Bring back to the boil and drop in the cider vinegar. This will help the egg form as it poaches. Stir the water so it creates a whirlpool in the saucepan and crack the egg and quickly drop it in to the centre of the bubbling water (crack it in a ramekin first if that helps). Poach for 3 minutes, or until you can see that the white has set and the yolk still has 'bounce' and is runny. 

Lift the egg out with a slotted spoon and drain on kitchen towel. Check the fish is cooked and then serve the spinach with the fish on top and then top with the poached egg. Eat immediately.