Poached White Fish and Eggs

Poached White Fish and Eggs

A great high protein start to the day.


  • 2 eggs, whole
  • 150 g white fish fillet, cut into two pieces (Hoki is a great choice)
  • 200 mL water
  • 3 teaspoons slivered almonds
  • 1 to 2 tablespoons of fresh chopped parsley
  • Freshly ground pepper


  • Put the fish in a cool non-stick frying pan and cover with water.
  • Bring slowly to boil, then simmer until fish is tender but not breaking up.
  • Transfer with a slotted spoon to a warmed serving plate and keep hot.
  • Bring the cooking liquid to a boil.
  • Crack an egg into a cup.
  • Using a spoon, stir the water very quickly to create a ‘whirlpool’ and then slide the egg carefully into the water.
  • Repeat with the remaining egg.
  • Simmer for three minutes or until each egg is firmly set.
  • Meanwhile sprinkle fish with pepper to taste.
  • When eggs are cooked, remove from the pan with a slotted spoon and place on each piece of fish.
  • Garnish with slivered almonds and freshly chopped spring onions, spinach and your favorite herbs.

(Recipe credit Metagenics)

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