Ingredients
1 egg
1 tbsp of butter
1 bread bap, halved and buttered
25g/1oz flaked cooked smoked haddock
1 tbsp fresh parsley, chopped
Method
1. Scramble the egg in a non-stick pan with a knob of butter. Stir in the fish and parsley and heat through.
2. Fill the bap with egg, haddock and parsley. Serve.
