The Saturday Challenge - Haddock and Poached Egg

Well my Hubby really has thrown down the gauntlet today.  I asked him last night what he fancies for supper tonight....12 hours later he asks for Haddock on a bed of spinach with a poached egg on top.  Oh my giddy Aunt! My poached eggs taste great but look dreadful so I'm going to need serious help with this one.
After scouring the online cook books I found a recipe that I'm going to try.  It's slightly different from the original request but does involve haddock and poached egg and my mum's favourite, champ.  Fingers crossed and wish me luck. 

Ray D'Arcy's

SMOKED HADDOCK WITH POACHED EGG
Serves 4

Ingredients
4 x 200 g haddock fillets (naturally smoked)
1 tblsp  vegetable oil
75 g Rudd’s black pudding
4 organic eggs
For the champ
700 g potatoes
40 g butter
8 scallions, trimmed and sliced
Salt and black pepper


Method
First peel the potatoes and place in some cold salted water. Bring to the boil and simmer for 15-20 minutes until they are tender, then mash thoroughly. Put the butter in a hot frying pan and stir in the scallions. Cook gently for 3-4 minutes until they are soft and slightly brown. Stir into the mashed potatoes, season well and keep warm.

In hot frying pan, place the haddock flesh side down with a little oil and cook over a medium heat for 6-7 minutes. When ready the meat will be cooked through and the skin can be peeled off easily. 

In another frying pan, fry the black pudding slices until they are crispy, then use a fork to crumble them into small pieces.

To make the poached eggs, line 4 cups with Clingfilm and place one egg into each cup. Season with a little salt, and twist the Clingfilm tightly so that you have an egg ‘bag’. Place the eggs in a pot of simmering water and gently poach for 3 minutes, so that the yolks are soft.  Place some champ on the serving dish and put a slice of haddock on top.  Remove the cling film from the eggs and place on the haddock and sprinkle the dish with some crumbled black pudding.