150g skinless smoked haddock
200 ml double cream
2 teaspoons Dijon mustard
Handful of baby spinach
Salt & pepper
Pre-heat the oven to 170C
Place the chopped smoked haddock into the bottom of each ramekin
Top with spinach and crack an egg on top of this.
In a bowl, whisk the cream, Dijon and seasoning.
Pour this over the egg.
Place the four ramekins in a deep roasting tray and half fill with water.
Carefully place this in the center of the oven and bake for 20-25 minutes depending on how well you like your egg yolk cooked.
Again carefully remove the ramekins from the water bath, sprinkle with chopped chives and serve with a side of salad and toasted buttered bread soldiers!