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- Eggs en cocotte with swiss chard and smoked haddock
Eggs en cocotte with swiss chard and smoked haddock
- Nadine Brown
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Serves 2
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Make smoked haddock and swiss chard sing in this classically slow-cooked French egg dish. Perfect for brunch, lunch or even a light dinner
Gluten free
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Try our eggs en cocotte recipe then check out our cheese soufflé, tartiflette and more French-style recipes.
Eggs en cocotte recipe
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal613
- fat51.9g
- saturates30.5g
- carbs4.4g
- sugars2.3g
- fibre0.3g
- protein31.9g
- salt2.1g
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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.
Discover more ways with smoked haddock
Authors
Nadine Brown
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A star rating of 4.5 out of 5.2 ratings
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