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Baked Smoked Haddock & Egg Pots |
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| Serves 4 |
Prep 10 mins |
Cook 20-25 mins |
Easy |
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My rating |
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Ingredients |
butter
200g skinless smoked haddock, cut into little chunks
200ml double cream
2 tsp Dijon mustard
4 medium eggs
chives, small bunch, chopped finely
toast, to serve
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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.
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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.
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Pour hot water from a kettle
into the roasting tin so it comes 2 cm up the sides of the
ramekins. Carefully put in the oven and bake for around
20-25 mins or until the eggs are just set. Sprinkle with
the chives and serve with toast.
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DAILY
DINNERS 
