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Scrambled Eggs with Gluten-Free Lightly Seasoned Haddock and Béarnaise

We are a firm believer of exploring dishes and this one tops our brunch menus. We love the mix of scrambled eggs and breaded fish, topped with a delicious sauce. Serve for brunch or as an appetizer in a cup.

Serving: 2

Prep time: 5 minutes

Cook time: 20 minutes


1 piece Toppits Gluten-Free Lightly Seasoned Haddock

4 farm fresh eggs

1 tbsp chopped chives

2 tbsp béarnaise sauce

2 tbsp butter

Salt and pepper


  1. Bake the Lightly Seasoned Haddock on a baking sheet lined with parchment paper at 380°F for 20 minutes (flipping halfway) or until golden brown and flesh is white.

  2. Melt 2 tbsp of butter in a non-stick pan and let it begin to brown. Add eggs to butter and reduce heat to low, stirring constantly until you’ve achieved your desired doneness. Stir in chives and season to taste.

  3. To serve, place the scrambled eggs in a bowl. Cut the haddock fillets into small cubes and place them on top. Finish with béarnaise sauce and serve immediately.


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