In need of an easy one pot wonder that is done within 25 minutes? I have just the thing. Smoked haddock, wilted baby spinach, mini asparagus spears (or whatever you can get – tenderstem broccoli or fine green beans are perfect too), spring onion all popped into an oven proof pot (I used AMC’s 16 cm gourmet low) topped with cream and lemon zest. Then you simply break 4 eggs carefully in between the ingredients and finish off with a generous grating of parmesan cheese. And in the oven it goes for +- 20 minutes or until golden and bubbling and the egg yolks are just set. This dish can be enjoyed for breakfast or brunch with lots of buttered seed bread or for the banters out there, isn’t this the perfect LCHF meal paired with a crisp salad?
Baked Haddock & Eggs
2 T (30 ml) butter
80 g baby spinach
1/2 c (125 ml) finely grated parmesan cheese
250 g haddock/smoked hake portions (bones and skin removed)
100 g mini asparagus spears (or fine green beans or tenderstem broccoli) – blanched for 2 minutes
4 spring onions, thinly sliced
1/2 c (125 ml) double thick cream
zest of 1 lemon
Freshly ground salt and pepper to taste
4 large eggs
Extra lemon zest and chopped chives for garnish
Preheat the oven to 200 Deg C.
In an oven proof pot(16 cm), heat the butter and add the spinach and cook until wilted. Remove pot from heat. Sprinkle the spinach with half of the cheese.
Cut the raw haddock into bite size pieces and place on top of the spinach in a single layer.
Arrange the blanched asparagus between the fish and sprinkle with spring onions.
Whisk the cream, zest and seasoning together and pour over the fish and veg.
Gently crack the eggs one by one into the crevices between the ingredients. Sprinkle with the remaining parmesan making sure you cover the eggs.
Season once more.
Bake uncovered for +- 20 minutes or until golden and the eggs are just set.
Sprinkle with some extra lemon zest and chopped chives.
Serves 2 hungry peeps or 4 light eaters.
This recipe was developed for AMC Cookware . Visit my website to see more recipes!