Coddled duck eggs with smoked haddock and spinach
Want more exciting ways to cook eggs? Try our easy recipe for rich coddled duck eggs baked with soft smoked haddock and topped with fresh chives - perfect for a weekend brunch
- 300g baby spinach
- 200ml double cream
- 100g gruyèregrated
- for the ramekins butter
- 300g skinless smoked haddock filletscut into pieces
- 4 duck eggs
- chopped to make 1 tbsp chives
- 4 slices sourdoughtoasted, buttered and cut into soldiers
Nutrition: per serving
- kcal620
- fat45.6g
- saturates25.4g
- carbs28g
- sugars2.1g
- fibre2g
- protein23.4g
- salt1.4g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Put the spinach in a colander and pour over a kettleful of boiling water to wilt it. Leave to cool then squeeze out as much excess water as you can. Chop the spinach then put in a bowl and mix in 1/2 the cream, 1/2 the gruyère and lots of seasoning. Spoon the spinach mix into the bottom of 4 large individual buttered ramekins or baking dishes approximately 12cm wide and 5cm deep.
step 2
Top each filled ramekin with the haddock and crack a duck egg over the top. Spoon over the rest of the cream, add the rest of the cheese, season, then put the ramekins in a small roasting tin and pour in boiling water to come halfway up the outside of each. Bake for 15-20 minutes depending on how set you want your egg. Sprinkle over the chives and serve with soldiers for dipping (make your own sourdough soldiers with our expert guide here).
