Wednesday 26th February 2020
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Serves 4
Preparation time: 20 Minutes
Cooking Time: 20-25 Minutes

2 shallots, finely chopped
50g butter, plus extra for greasing
200g Alfred Enderby’s smoked haddock, boned, skinned and cut into small chunks
250ml double cream
1 tsp Colman’s English mustard
100g Lincolnshire Poacher cheese, grated
Sea salt
Freshly ground black pepper
4 Fairburn’s British Blue eggs
Breadcrumbs, optional
Small bunch of chives, chopped
Fingers of toasted sourdough, to serve

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Recipe by Rachel Green

Preheat oven to 190°C/375°F/Gas Mark 5
Fry the shallots gently in a frying pan with the butter.
Grease 4 ramekins with a little butter and divide the cooked shallot and pieces of fish equally between the ramekins.
In a saucepan warm the cream with the mustard and season with salt and pepper, then add the grated cheese, reserving a little for the top.
Pour half the cream over the fish in the 4 ramekins.
Carefully break an egg into each of the ramekins and cover with the remaining half of the cream.
Sprinkle the top with some breadcrumbs, if using, and the remaining cheese
Put the bowls into a roasting tin and fill the tin with boiling water until the water comes about a third up the side of the ramekins.
Transfer to the oven and bake for around 20-25 minutes until the eggs are just set.
Remove from the oven, sprinkle with chives and serve immediately with fingers of toasted sourdough.

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