BAKED EGGS WITH SMOKED HADDOCK
This Easter there may be a few of us who breakfast upon a chocolate egg or two but for those who crave a heartier start to the day this deliciously indulgent baked egg dish is the perfect Easter treat. Fish is a breakfast staple across the world and with the protein punch of a really good egg, this will keep you going through all the Easter festivities. It makes a perfect supper dish too. Remember when shopping to look for the MSC’s blue tick for sustainably sourced fish and a naturally smoked haddock will reward you with a gentle smoked flavour that is perfect with the buttery yolk of a free-range egg.
Ingredients
200 g smoked haddock
Sprig of thyme
Clove of garlic
Whole milk
100 ml double cream
1 medium potato
Handful spinach
Grated nutmeg
4 eggs
Method
Cover the smoked haddock, thyme & garlic with milk and poach gently until the haddock is just cooked. Set aside to allow the fish to cool in the milk.
Peel and cube the potato and cook in salted water or a steamer.
Wilt the spinach by lightly steaming.
Drain the cooled haddock.
Retain 200 ml of the milk and add the cream.
Mix the fish, potatoes and spinach; season with salt, pepper and a little nutmeg.
Divide the haddock mixture between two oven-proof dishes. Pour the milk and cream over and carefully break two eggs on top of each dish.
Bake in the oven for 8 minutes until slightly golden and the cream is bubbling.
Serve immediately.
