Breaded Fish Fillet Strip Toasted Bloomer

  • Prep time 10mins
  • Cook time 25mins
  • Serves 4
  • Cost per serving £1.79
  • easy
  • Prep time 10mins
  • Cook time 25mins
  • Serves 4
  • Cost per serving £1.79
  • easy

Our breaded fish fillet strips on toasted bloomer served with bacon and poached eggs is the ultimate Sunday morning pick-me-up. This game changing recipe blends traditional English breakfast flavours with crispy fillet strips. It’s both easy and unique and is guaranteed to go down a treat with the whole family. See method

What you’ll need


  • 16 breaded fish fillets
  • 4 slices of toasted thick white bloomer
  • 8 slices of cooked streaky bacon (diced)
  • 4 poached eggs
  • Salt and cracked black pepper to taste

Shop key ingredients here


  • Baking tray
  • Oven gloves
  • Kitchen knife
  • Saucepan
  • Frying Pan


  1. Preheat the oven to 180 degrees. Arrange eight breaded fish fillet strips on a baking tray and place in the centre of the oven. Cook for 20-25 minutes.
  2. Add oil to the frying pan and fry off the diced bacon pieces for around 10 minutes until they start to crisp up.
  3. Gently boil water in a large pan (on a low heat) then crack your eggs into individual cups so they’re ready to pour into the water.
  4. Using a spoon, stir the water in a large circular motion. Cook the eggs for around two to three minutes.
  5. Using oven gloves, take the fish fillets strips out of the oven and leave to cool for five minutes.
  6. Place the bread in the toaster. Once golden and toasted, top each piece of bread with four fish strips.
  7. Finally add the poached eggs, diced bacon and season with salt and cracked black pepper.