Eggs en cocotte with swiss chard and smoked haddock
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 200g smoked haddock fillets(preferably undyed)
- ½ tbsp unsalted butter
- 200g swiss chardwashed and chopped
- grating of nutmeg
- 2 eggs
- spring onionsfinely chopped
- 150ml double cream
- 20g parmesanfinely grated
- toasted sourdough or rustic breadto serve
Nutrition: per serving
- kcal613
- fat51.9g
- saturates30.5g
- carbs4.4g
- sugars2.3g
- fibre0.3g
- protein31.9g
- salt2.1g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Put the fish into a tiered steamer and steam for 10 mins until cooked through and flaky when pressed. Heat the butter in a frying pan until foaming, then fry the chard for 5-6 mins or until wilted. Season with salt, pepper and a grating of nutmeg.
step 2
Flake the fish into chunky pieces, then divide between two individual-serve ovenproof dishes. Add the chard to the dishes, then crack an egg over each. Scatter over the spring onions, pour in the cream, season lightly with salt, and plenty of black pepper, then scatter with the parmesan. Bake for 15-20 mins or until the egg whites have set but the yolks are still runny. Serve with toasts for dunking.
