![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/BAKED-EGG-POTS-HEALTHY-TOM-KERRIDGE-4991766.jpg?r=1696340978707\")
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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.<\/p>\n
His recipes include British pub classics and hearty meals made with fresh produce, including these smoked haddock and spinach egg pots.<\/p>\n
On his website, the chef wrote: \u201cBaked eggs are becoming quite fashionable for breakfast and these egg pots are packed with flavour from the smoked haddock, cheese and spinach.<\/p>\n
\u201cThey puff up beautifully in the oven and are great for scooping up with slices of buttered rye bread.\u201d<\/p>\n
What\u2019s more, they’re both impressive to serve and incredibly easy to make.<\/p>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Tom-Kerridge-egg-pots-recipe-4991770.jpg?r=1696340978779\")
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READ MORE: <\/strong> Easy courgette bake can be ‘prepared in minutes’ and costs just \u00a31 per portion<\/strong><\/p>\n Serves four:<\/strong><\/p>\n Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Preheat the oven to 200C\/Fan 180C\/, then butter the insides of four 250ml ramekins or cocotte dishes.<\/p>\n Dust each one with breadcrumbs then quickly check the smoked haddock for any pin-bones. If they\u2019re all clear, dice and divide the fish between the dishes.<\/p>\n 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.<\/p>\n 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.<\/p>\n Whisk the eggs and cr\u00e8me fra\u00eeche together in a bowl and season with the grated nutmeg and a little salt and pepper.<\/p>\n Pour the egg mixture into the dishes followed by a sprinkling of grated cheese and a little smoked paprika.<\/p>\n 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.<\/p>\n Tom recommended sprinkling the final product with chopped parsley and serve with buttered rye toast soldiers on the side.<\/p>\nIngredients<\/strong><\/h3>\n
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Store cheese ‘just like they do in France’ with no fridge required[INSIGHT] <\/strong><\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Tom-Kerridge-egg-pots-recipe-4991772.jpg?r=1696340978829\")
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