Tom Kerridge is known for this impressive 12-stone weight loss journey and has since inspired the nation to eat healthier meals through his series of cookbooks and TV appearances.
His recipes include British pub classics and hearty meals made with fresh produce, including these smoked haddock and spinach egg pots.
On his website, the chef wrote: “Baked eggs are becoming quite fashionable for breakfast and these egg pots are packed with flavour from the smoked haddock, cheese and spinach.
“They puff up beautifully in the oven and are great for scooping up with slices of buttered rye bread.”
What’s more, they’re both impressive to serve and incredibly easy to make.
READ MORE: Easy courgette bake can be ‘prepared in minutes’ and costs just £1 per portion
Ingredients
Serves four:
- One teaspoon of softened butter, for greasing
- Four tablespoons of fresh breadcrumbs
- 200g undyed skinless smoked haddock fillets
- 200g baby spinach
- Two tablespoons of water
- Six large free-range eggs
- 200ml crème fraîche
- One-quarter of a teaspoon of freshly grated nutmeg
- 50g Cheddar, grated
- Sweet smoked paprika, for sprinkling
- Sea salt and freshly ground black pepper
- Chopped flat-leaf parsley, to finish
- Toast soldiers, buttered, to serve
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Method
Preheat the oven to 200C/Fan 180C/, then butter the insides of four 250ml ramekins or cocotte dishes.
Dust each one with breadcrumbs then quickly check the smoked haddock for any pin-bones. If they’re all clear, dice and divide the fish between the dishes.
Stand the dishes on a baking tray the move onto the filling. Put the spinach into a large saucepan with the water over high heat and stir until the spinach has wilted.
Remove from the heat and drain in a colander, then leave it to cool slightly before squeezing out as much liquid from the spinach as possible. Chop roughly and divide between the four baking dishes.
Whisk the eggs and crème fraîche together in a bowl and season with the grated nutmeg and a little salt and pepper.
Pour the egg mixture into the dishes followed by a sprinkling of grated cheese and a little smoked paprika.
Transfer the tray on the middle shelf of the oven and bake for 10 minutes with the oven on a grill setting (medium-high). Cook the egg pots for a further five minutes or until the cheese is golden brown.
Tom recommended sprinkling the final product with chopped parsley and serve with buttered rye toast soldiers on the side.
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