Steps to Prepare Favorite Masala Mackerel Fillets & Poached Egg On Toast

Masala Mackerel Fillets & Poached Egg On Toast.

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, masala mackerel fillets & poached egg on toast. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Masala Mackerel Fillets & Poached Egg On Toast is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look wonderful. Masala Mackerel Fillets & Poached Egg On Toast is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have masala mackerel fillets & poached egg on toast using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Masala Mackerel Fillets & Poached Egg On Toast:

1. {Make ready 1 slice of fresh 'boule' style bread sliced thick,.
2. {Prepare 1 tin of (125g), mackerel fillets in hot chilli tomato sauce,.
3. {Make ready 1 of medium-large free range egg,.
4. {Take 1 of tiny pinch garam masala,.
5. {Get 1 tbsp of mango chutney,.
6. {Get 1 tbsp of natural yoghurt,.
7. {Take of Salt to season.
8. {Make ready of To garnish:.
9. {Make ready of Nigella seeds,.
10. {Get leaves of Fresh coriander.

Steps to make Masala Mackerel Fillets & Poached Egg On Toast:

1. Get some water onto boil ready for the poached egg. I like to crack the egg carefully into a small bowl first, to ensure the yolk is intact. Set the egg aside for now. Heat up your grill to a medium low heat. Lightly toast the slice of bread beforehand in a toaster then take the tinned mackerel in chilli sauce and add a tiny pinch of garam masala to it. Gently mix through the sauce then spoon on top of the toasted bread, but reserve a little of the sauce for later..
2. Begin to poach your egg by using a tsp to make a whirlpool by stirring then carefully plopping the egg into the centre. Begin to time for exactly 2 minutes. Place your mackerel on toast under the hot grill to heat through..
3. Once 2 minutes has passed using a slotted spoon carefully lift the egg out of the water and check to see if the whites are cooked through, if not leave in the water for a few more seconds. Lift out and set aside, I usually leave it on the spoon resting upon a piece of kitchen towel to remove excess water..
4. Plate up the mackerel on toast which should now be nicely heated through, drizzle over the reserved sauce, then carefully place the poached egg on top and season with salt. Dress with mango chutney, natural yoghurt, a scattering of fresh coriander leaves and a few nigella seeds. Eat and enjoy! :).

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