One of the best ways to start the morning, this recipe will have you wondering why you don’t make it more often. Flaky smoked haddock and tangy crème fraîche, accompanied by a soft-boiled egg and asparagus is a filling breakfast that is also full in flavour.

For more flavour, gently toast your sesame seeds while eggs are steaming.

To make your own Ricotta, see Cookidoo® for the recipe.

To cut parchment to fit Varoma tray: tear off a piece of parchment paper wide enough to cover Varoma tray. Place Varoma tray on top of parchment and cut around the tray to form an oval shape. Repeat with remaining parchment.

To make strawberry compote: place 15 oz hulled fresh strawberries and 2 oz sugar into mixing bowl and chop 10 sec/speed 7 , then cook 30 min/160°F/speed 1 . Transfer to a heat-proof pitcher and allow to cool. Store in refrigerator for up to 1 week. To save time make strawberry compote a day before. If using frozen strawberries allow to defrost in the simmering basket to drain any excess liquid. Cook thawed strawberries with sugar for 60 minutes instead of 30 minutes.

To make your own Creole seasoning: place 3 oz salt, 2 oz granulated garlic, 2 tbsp granulated onion, 0.5 oz peppercorns, 2 tsp cayenne pepper, 2 tsp dried oregano, 2 tsp dried thyme and 2 tsp smoked paprika into mixing bowl and grind 15 sec/speed 10. Transfer to an airtight container and store until ready to use.