Olive Magazine
Baked Egg Pots Recipe with Smoked Haddock

Baked smoked haddock and egg pots

Published: February 5, 2016 at 10:27 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal391
fat35.2g
saturates19.6g
carbs1.3g
fibre0.2g
protein17.1g
salt1.5g
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Ingredients

  • 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

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.

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