- SMOKED HADDOCK SCRAMBLE Serves 4 8 oz pack of Spence Findon Haddock 4 oz milk salt and pepper 4 eggs 2 tbsp butter 4 slices buttered toast to serve   Put the haddock into a saucepan, pour over 4 oz of milk and grind in some pepper.  Bring to simmering point and poach gently for 10 minutes or until the fish flakes easily when pierced with the point of a knife.  Using a slotted spoon transfer the fish to a large plate.  Remove any skin or bones and flake the flesh.  Reserve the milk used for cooking in a jug as you will use it again later. In a large bowl, beat the eggs with 2 oz of the reserved milk.  Add salt to taste.  Melt the butter in a clean saucepan, add the haddock and stir over gentle heat until heated through.  our the beaten eggs over the haddock.  Lower the heat and cook gently, stirring constantly until the mixture is just set and creamy.  Serve at once on buttered toast. -