Name: Eggs en cocotte with swiss chard and smoked haddock
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 200g smoked haddock fillets (preferably undyed); ½ tbsp unsalted butter; 200g swiss chard washed and chopped; grating of nutmeg; 2 eggs; spring onions finely chopped; 150ml double cream; 20g parmesan finely grated; toasted sourdough or rustic bread to serve

Two bowls of eggs en cocotte in the sunshine

200g smoked haddock fillets
(preferably undyed)
½ tbsp unsalted butter
200g swiss chard
washed and chopped
grating of nutmeg
2 eggs
spring onions
finely chopped
150ml double cream
20g parmesan
finely grated
toasted sourdough or rustic bread
to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Put the fish into a tiered steamer and steam for 10 mins until cooked through and flaky when pressed. Heat the butter in a frying pan until foaming, then fry the chard for 5-6 mins or until wilted. Season with salt, pepper and a grating of nutmeg.
step 2
Flake the fish into chunky pieces, then divide between two individual-serve ovenproof dishes. Add the chard to the dishes, then crack an egg over each. Scatter over the spring onions, pour in the cream, season lightly with salt, and plenty of black pepper, then scatter with the parmesan. Bake for 15-20 mins or until the egg whites have set but the yolks are still runny. Serve with toasts for dunking.