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.
Nutritional Information
- Kcals 391
- Carbs 1.3g
- Protein 17.1g
- Fat 35.2g
- Salt 1.5g
- Saturates 19.6g
- Fibre 0.2g
