Method

  1. Heat the oven to 180c. Wrap the haddock in foil and heat in a medium oven for 10 minutes
  2. Whisk six eggs together with some seasoning and half of the chopped herbs
  3. Melt half of the butter in a pan over a low heat, then add the eggs
  4. Scramble the eggs to your preferred consistency
  5. Stir in the halved cherry tomatoes and a final knob of butter
  6. Remove the fish from the oven. Serve with the eggs on hot buttered toast, garnished with the remaining herbs

Recipe courtesy of Fish is the Dish.

Naked Wine recommendation:
Chardonnay