Smoked Haddock & Spinach Egg Pots Recipe

A tribute to Tom Kerridge’s delicious Smoked Haddock & Spinach Egg Pots Recipe, here’s our version using Black Mountains Smokery haddock.

Great to serve for brunch if you’re entertaining guests this summer!

Serves 4

INGREDIENTS
• 1 tsp Welsh Dragon Butter, for greasing
• 4 tbsp fresh sourdough breadcrumbs
• 200g Black Mountains Smokery Smoked Haddock Fillets
• 200g baby spinach
• 2 tbsp water
• 6 large free-range eggs
• 200ml crème fraiche
• ¼ tsp freshly grated nutmeg
• 50g Black Mountains Smokery Smoked Cheddar with Paprika, grated
• Halen Môn Angelsey Sea Salt and freshly ground black pepper
• Chopped flat-leaf parsley, to finish
• Angel Bakery Sourdough toast soldiers, buttered, to serve

INSTRUCTIONS
• Preheat the oven to 200°C/Fan 180°C/Gas 6. Butter the insides of four 250ml ramekins, then coat the dishes with the breadcrumbs.
• Cube and divide the smoked haddock between the dishes. Stand the dishes on a baking tray.
• Wilt the spinach over high heat in a large pan with 2 tbsp of water. Stir until the spinach has completely softened, about 3–4 minutes. Remove from the heat and drain. Leave to cool slightly, then squeeze out as much liquid from the spinach as possible. Roughly chop and divide between the 4 baking dishes.
• Whisk the eggs and crème fraîche together in a bowl and season with the grated nutmeg and a little salt and pepper. Pour the egg mixture into the dishes and sprinkle the grated smoked cheese over the surface.
• Place the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook the egg pots for a further 5 minutes or until the smoked cheese is golden brown.
• Sprinkle with chopped parsley and serve with buttered sourdough toast soldiers on the side. We hope you enjoy this version of Smoked Haddock and Spinach Egg Pots!