SMOKED HADDOCK AND SPINACH EGG POTS

SMOKED HADDOCK AND SPINACH EGG POTS

Baked eggs are becoming quite fashionable for breakfast and these egg pots are packed with flavour from the smoked haddock, cheese and spinach. They puff up beautifully in the oven and are great for scooping up with slices of buttered rye bread.

INGREDIENTS

SERVES: 4

1 tsp softened butter, for greasing

4 tbsp fresh breadcrumbs

200g undyed skinless smoked haddock fillets

200g baby spinach

2 tbsp water

6 large free-range eggs

200ml crème fraîche

¼ tsp freshly grated nutmeg 50g Cheddar, grated

Sweet smoked paprika, for sprinkling

Sea salt and freshly ground black pepper

Chopped flat-leaf parsley, to finish

Rye toast soldiers, buttered, to serve

METHOD

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.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

1 tsp softened butter, for greasing

4 tbsp fresh breadcrumbs

200g undyed skinless smoked haddock fillets

200g baby spinach

2 tbsp water

6 large free-range eggs

200ml crème fraîche

¼ tsp freshly grated nutmeg 50g Cheddar, grated

Sweet smoked paprika, for sprinkling

Sea salt and freshly ground black pepper

Chopped flat-leaf parsley, to finish

Rye toast soldiers, buttered, to serve

METHOD

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.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

Buy Book