• butter
  • 200g skinless smoked haddock, cut into little chunks
  • 200ml double cream
  • 2 tsp  Dijon mustard
  • 4 medium eggs
  • a small bunch chives, chopped
  • to serve toast


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Butter 4 small ovenproof dishes or ramekins (about 150ml) and put them in a small roasting tin. Divide the haddock between the dishes.

  • STEP 2

    Beat the cream with the mustard, lots of pepper and a little salt. Break an egg into each dish and pour over the cream mixture until all the yolks are just covered. Drop another small knob of butter into each ramekin.

  • STEP 3

    Pour hot water from a kettle into the roasting tin so it comes 2cm up the sides of the ramekins. Carefully put in the oven and bake for around 20-25 minutes or until the eggs are just set. Sprinkle with chives and serve with toast.


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