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

1. Put the Birds Eye Fish Fingers under the grill for 12-15 mins. Then bring a pan of water to the boil
2. Halve the ciabatta
3. Mix the shredded lettuce with the yoghurt and season with lemon juice.
4. Spread this on both pieces of bread.
5. 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
6. Take the water off the heat
7. 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
8. Carefully lay the other

This recipe is courtesy of Birds Eye, for more delicious and easy to make recipes visit: www.birdseye.co.uk