Baked poached haddock and egg pots
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 2
- Dietary
- Gluten-freeNut-free
These are too good to save for brunch! Serve them with a little salad for a simple and filling meal for two.
By Becca Spry
Ingredients
- 300ml/10 fl oz semi-skimmed milk
- 1 x 300g/10½oz boneless smoked haddock fillet
- 12 baby spinach leaves
- 2 tbsp double cream
- 2 large free-range eggs
- 1 tbsp grated Cheddar
- sea salt and freshly ground black pepper
To serve
- salad leaves
- drizzle olive oil
- squeeze of lemon
Method
Preheat the oven to 170C/150C Fan/Gas 3½.
Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces.
Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper.
Place the ramekins on a baking tray and bake for 15 minutes, or until cooked but the yolks are still a little runny.
Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots.
