Smoked Haddock and Black Pudding on French Toast

1. Heat the milk in a large base pan and once boiling turn it down to a simmer. Add the fish, cover the pan with a lid and cook for 6-8 minutes depending on the thickness of the fish, until the fish is cooked through.
2. While the fish is poaching, heat the grill to medium. Grill the Black Pudding until it’s cooked through. Remove from the grill, keep warm and set aside.
3. Heat the oil in a frying pan. Place the eggs in a shallow dish and add the bread, one slice at a time, to soak up the egg. Add the bread to the frying pan and cook, flipping over halfway through until golden on both sides.
4. Remove the poached smoked haddock from the milk and drain.

To Serve:
Lay the eggy bread on 2 plates and top with the Black Pudding. Lay the fish on top of the Black Pudding. Serve garnished with cherry tomatoes and parsley.