Creamy smoked haddock & spinach baked eggs

Serves 4


150g skinless smoked haddock

200 ml double cream

2 teaspoons Dijon mustard

4 eggs

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!


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