For big appetites and those who fancy a twist on a classic
What You’ll Need:
- 2 Birds Eye Haddock Fillet Fish Fingers (or 2 Birds Eye Wholegrain Fish Fingers)
- 1 ciabatta
- 1 poached egg
- 1 tomato
- 1/4 lettuce
- 1tbsp low fat yoghurt
- 1/4 avocado
- 1 lemon
Serving tip
- Birds Eye potato waffles or some wedges
Preparation
- Put the Birds Eye Fish Fingers under the grill for 12-15 mins. Then bring a pan of water to the boil
- Halve the ciabatta
- Mix the shredded lettuce with the yoghurt and season with lemon juice.
- Spread this on both pieces of bread.
- Turn the water down and poach the egg in the simmering water for 2-3 mins so it is still soft in the middle, but not runny
- Take the water off the heat
- Place the sliced tomato and avocado on one piece of bread and top with the grilled fish finger. Retrieve the egg from the water and place on top
- Carefully lay the other
This recipe is courtesy of Birds Eye, for more delicious and easy to make recipes visit: www.birdseye.co.uk