- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 194.9
- Total Fat: 10.4 g
- Cholesterol: 162.1 mg
- Sodium: 103.5 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.8 g
- Protein: 18.9 g
Baked Haddock and Spinach, Egg PotsSubmitted by: WAHZOE
IntroductionA breakfast recipe from the hairy Dieters book by the Hairy Bikers.
Serve with either thinly sliced bread or thin rye crispbreads. A breakfast recipe from the hairy Dieters book by the Hairy Bikers.
Serve with either thinly sliced bread or thin rye crispbreads.
200g young spinach leaves
1 tbsp cold water
150g skinless smoked haddock, cut into 2cm cubes
125g half fat creme fraiche
4 spring onions, trimmed and sliced
2 tsp cornflour
tiny amount of oil for greasing the foil
4 medium eggs (fridge cold, not room temp stored)
grated nutmeg for sprinkling
freshly ground black pepper
Tip the spinach into a sieve and press well with a ladle or the back of a wooden spoon to squeeze out as much water as possible. Transfer it to a bowl and add the haddock, crème fraiche, spring onions, cornflour and lots of freshly ground black pepper. Mix well and divide the mixture between the ramekin dishes.
Cover each dish with lightly oiled foil and bake for 15 minutes until bubbling. Take the dishes out of the oven and stir each one well. Make a dip in the centre of each haddock mixture with the back of a spoon. Break an egg into each ramekin and season with a little ground nutmeg if you'd like.
Cover with the greased foil once more and put the ramekins back in the oven for about 8 minutes until the eggs are almost cooked. The egg white should not longer look transparent, but the yolk should be runny. Take the dishes out of the oven, leave the foil in place and allow to stand for a further 2 minutes or until the eggs are almost set. Serve hot with crispbreads.
Serving Size: Makes 4 individual pots
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.