SMOKED HADDOCK AND SPINACH EGG POTS - TOM KERRIDGE
These baked egg pots are packed with flavour from the smoked haddock, cheese and spinach. Use buttered rye bread to scoop them up with!
Ingredients
- 1 tsp softened butter, for greasing
- 4 tbsp fresh breadcrumbs
- 200g undyed skinless smoked haddock fillets
- 200g baby spinach
- 2 tbsp water
- 6 large free-range eggs
- 200ml crème fraîche
- ¼ tsp freshly grated nutmeg
- 50g Cheddar, grated
- Sweet smoked paprika, for sprinkling
- Sea salt and freshly ground black pepper
- Chopped flat-leaf parsley, to finish
- Rye toast soldiers, buttered, to serve
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