Baked eggs recipe


  • 40g unsalted butter
  • 50g parmesan, finely grated
  • 500g spinach
  • Extra-virgin olive oil
  • 4 tbsp single cream
  • Freshly grated nutmeg
  • 200g undyed smoked haddock
  • 4 large free-range eggs

Cooking Instructions

Preheat oven to 180C/gas 4. Butter 4 ramekins or ovenproof tea cups and coat with grated parmesan.

Cook the spinach in a little butter and extra-virgin olive oil over a medium heat for 2–3 minutes. When wilted, spoon into a colander and press out any liquid. Finely chop, then mix in a bowl with the cream, a good grating of nutmeg, salt and freshly ground black pepper. Mix in the haddock.

Divide the spinach between the ramekins, then crack an egg into each, and pour around a little of the extra cream. Sprinkle with salt and black pepper, then bake on a tray for about 20 minutes, until the whites are set and yolks are done to your liking. Serve with buttered soda-bread toast.

03 Mar 2011     2411 views     NON-Vegetarian       Breakfast > Egg

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