Baked Egg Pots Recipe with Smoked Haddock

Baked smoked haddock and egg pots

  • serves 4
  • Easy

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



  • 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


  • 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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Nutritional Information

  • Kcals 391
  • Fat 35.2g
  • Saturates 19.6g
  • Carbs 1.3g
  • Fibre 0.2g
  • Protein 17.1g
  • Salt 1.5g