SMOKED HADDOCK SPINACH EGGS RECIPE

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SMOKED HADDOCK AND SPINACH BAKED EGGS
The combination of sweetly smoked haddock and spinach is a classic I’d be happy to sit down to at any time of the day, but like kedgeree, it really lends itself to a hearty weekend brunch. Instead of bothering to make a white sauce with milk and flour, I’m using crème fraîche as a quick cheat, cutting the richness with some lovely wholegrain mustard. You could always mix in some crispy bacon pieces or sprinkle over some freshly grated Parmesan before finishing it under the grill if you liked.
SMOKED HADDOCK SPINACH EGGS RECIPE
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Servings
Ingredients
Servings
Ingredients
SMOKED HADDOCK SPINACH EGGS RECIPE
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C/Gas 4.
  2. Place an ovenproof frying pan or shallow casserole dish over a medium heat. Add a knob of butter and a dash of olive oil, then sauté the spinach with a little salt and pepper until wilted. Place the haddock chunks on top of the spinach and steam for 3–4 minutes. Mix the fish into the spinach.
  3. Combine the crème fraîche, mustard and tarragon in a bowl, and add a little seasoning to taste. Spoon half the mixture over the spinach and mix. Allow to warm through, then turn off the heat.
  4. Break the eggs over the top of the dish. Dot with the remaining crème fraîche and place in the oven for 8–10 minutes, until the whites are cooked through but the yolks still soft.
  5. Set aside to cool slightly before sprinkling with spring onions and serving.

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