1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Butter the insides of four 250ml ramekins or cocotte dishes, then dust with breadcrumbs.

2: Check the smoked haddock for any pin-bones, then dice and divide between the dishes. Stand the dishes on a baking tray.

3: Put the spinach into a large pan with the water. Place over a high heat and stir until the spinach has wilted, about 3–4 minutes. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze out as much liquid from the spinach as possible. Chop roughly and divide between the 4 baking dishes.

4: Whisk the eggs and crème fraîche together in a bowl and season with the grated nutmeg and a little salt and pepper. Pour the egg mixture into the dishes and sprinkle the grated cheese and a little smoked paprika over the surface.

5: Place the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting (medium-high). Cook the egg pots for a further 5 minutes or until the cheese is golden brown.

6: Sprinkle with chopped parsley and serve with buttered rye toast soldiers on the side.