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Baked smoked haddock and egg pots

Name: Baked smoked haddock and egg pots
Total time: 30 min
Ingredients: butter; skinless smoked haddock 200g, cut into little chunks; double cream 200ml; Dijon mustard 2 tsp; eggs 4 medium; chives a small bunch, chopped; toast to serve

30 minutes
serves 4
Easy

These baked smoked haddock and egg pots are quick and easy to make and under 500 calories but feel indulgent

Published: February 5, 2016 at 10:27 am

Ingredients

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

Method

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.