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Baked smoked haddock and egg pots
Published: February 5, 2016 at 10:27 AM
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Serves 4
Easy
Total time: 30 mins
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These baked smoked haddock and egg pots are quick and easy to make and under 500 calories but feel indulgent
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Ingredients
Nutrition
-
butter
-
200g skinless smoked haddock
cut into little chunks
-
200ml double cream
-
2 tsp Dijon mustard
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4 medium eggs
-
a small bunch chives
chopped
-
to serve toast
Nutrition: per serving
- kcal391
- fat35.2g
- saturates19.6g
- carbs1.3g
- fibre0.2g
- protein17.1g
- salt1.5g
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Method
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step 1
Heat the oven to 190C/fan 170C/gas 5. Butter 4 small ovenproof dishes or ramekins (about 150ml) and put them in a small roasting tin. Divide the haddock between the dishes.
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step 2
Beat the cream with the mustard, lots of pepper and a little salt. Break an egg into each dish and pour over the cream mixture until all the yolks are just covered. Drop another small knob of butter into each ramekin.
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step 3
Pour hot water from a kettle into the roasting tin so it comes 2cm up the sides of the ramekins. Carefully put in the oven and bake for around 20-25 minutes or until the eggs are just set. Sprinkle with chives and serve with toast.
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