- 2 Birds Eye Haddock Fish Fingers
- 1 ciabatta
- 1 poached egg
- 1 tomato
- 1/4 lettuce
- 1tbsp low fat yoghurt
- 1/4 avocado
- 1 lemon
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2 Birds Eye Haddock Fish Fingers
PIZZA WITH SALAMI AND PROVOLONE OLIVES
Put the Birds Eye Fish Fingers under the grill for 12-15. 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 to your preference.
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 piece of bread on top and serve.