Ingredients
* 4 x 100g portions smoked haddock – we are use Whitby Haddock
* 3 spears of asparagus per person so 12 spears Plumpton Rocks or somewhere in Yorkshire
* 2 bread muffins (Sliced in half, half a portion each)
* 4 local free range eggs
* 1 tsp white wine vinegar
* Salt and pepper
* 1/2 pint of milk