1. Rinse rice and prepare according to package directions. Drain, and set aside. 2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake into large chunks with a fork, and set aside. Discard milk and bay leaf. 3. Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778. 4. In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. Fry for a couple of minutes, then add the cooked rice, continuing to stir. Season with salt and pepper, to taste. Heat through and divide between 4 plates. 5. Divide rice between 4 plates. Top each dish with fish, then 2 poached eggs and serve with yogurt. Not everyone likes plain yogurt, but it really tastes great with this dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
