Coddled duck eggs with smoked haddock and spinach
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 300g baby spinach
- 200ml double cream
- 100g gruyère, grated
- for the ramekins butter
- 300g skinless smoked haddock fillets, cut into pieces
- 4 duck eggs
- chopped to make 1 tbsp chives
- 4 slices sourdough, toasted, buttered and cut into soldiers
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Put the spinach in a colander and pour over a kettleful of boiling water to wilt it. Leave to cool then squeeze out as much excess water as you can. Chop the spinach then put in a bowl and mix in 1/2 the cream, 1/2 the gruyère and lots of seasoning. Spoon the spinach mix into the bottom of 4 large individual buttered ramekins or baking dishes approximately 12cm wide and 5cm deep.
- STEP 2
Top each filled ramekin with the haddock and crack a duck egg over the top. Spoon over the rest of the cream, add the rest of the cheese, season, then put the ramekins in a small roasting tin and pour in boiling water to come halfway up the outside of each. Bake for 15-20 minutes depending on how set you want your egg. Sprinkle over the chives and serve with soldiers for dipping (make your own sourdough soldiers with our expert guide here).
