Coddled duck eggs with smoked haddock and spinach
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 300g baby spinach
- 200ml double cream
- 100g gruyèregrated
- for the ramekins butter
- 300g skinless smoked haddock filletscut into pieces
- 4 duck eggs
- chopped to make 1 tbsp chives
- 4 slices sourdoughtoasted, buttered and cut into soldiers
Nutrition: per serving
- kcal620
- fat45.6g
- saturates25.4g
- carbs28g
- sugars2.1g
- fibre2g
- protein23.4g
- salt1.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the spinach in a colander and pour over a kettleful of boiling water to wilt it. Leave to cool then squeeze out as much excess water as you can. Chop the spinach then put in a bowl and mix in 1/2 the cream, 1/2 the gruyère and lots of seasoning. Spoon the spinach mix into the bottom of 4 large individual buttered ramekins or baking dishes approximately 12cm wide and 5cm deep.
step 2
Top each filled ramekin with the haddock and crack a duck egg over the top. Spoon over the rest of the cream, add the rest of the cheese, season, then put the ramekins in a small roasting tin and pour in boiling water to come halfway up the outside of each. Bake for 15-20 minutes depending on how set you want your egg. Sprinkle over the chives and serve with soldiers for dipping (make your own sourdough soldiers with our expert guide here).
