Smoked Haddock & Spinach Baked Eggs
A hearty breakfast dish featuring smoked haddock, spinach, and baked eggs.
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- •.5 lb Smoked haddocklightly smoked, cubed
- •2 cups Baby spinachfresh
- •1 tsp Olive oil
- •1 tbsp Butterknob
- •.5 tsp Black peppercracked
- •1 tbsp Tarragonchopped
- •1 cup Crème fraîche
- •1 tbsp Grain mustard
- •4 Eggscracked
- •2 Spring onionschopped
- 1
Preheat the oven to 180°C (356°F).
1 min
- 2
Heat olive oil and butter in a pan. Add baby spinach and cook until reduced by two-thirds.
5 min
- 3
Add smoked haddock cubes and chopped tarragon to the spinach. Stir in crème fraîche and grain mustard.
4 min
- 4
Turn off the heat and crack eggs around the mixture. Add a twist of black pepper.
2 min
- 5
Place dollops of remaining crème fraîche between the eggs.
1 min
- 6
Bake in the oven for 10 to 12 minutes until eggs are set.
12 min
- 7
Garnish with chopped spring onions before serving.
1 min
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