Baked smoked haddock and egg pots
- Preparation and cooking time
- Total time
- Serves 4
- 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.