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Fish Cakes and Eggs

Fish Cakes and Eggs Recipe

Similar to eggs benedict, fish cakes are paired with poached eggs to create a wonderfully savory breakfast dish. This classic East Coast recipe makes four fish cakes.

Fish Cakes and Eggs
Fish Cakes and Eggs


  • 1

    Boil potatoes for 10 minutes or until slightly tender.

  • 2

    Lay the haddock flesh-side down on top of the potatoes. Cover and simmer for 4-5 minutes.

  • 3

    Remove the fish and roughly flake the flesh, discarding any skin and bones. Drain and mash the potatoes, then season.

  • 4

    In a bowl, mix the mashed potatoes, cream, fish, and parsley. Set aside to cool.

  • 5

    With floured hands, shape the mixture into four fish cakes.

  • 6

    Heat the oil in a pan and fry the cakes gently for 6-8 minutes, turning once. The cakes should be cooked through and golden on the outside.

  • 7

    While fish cakes are cooking, poach the eggs. When finished, top the fish cakes with the eggs and serve.