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    Egg and Smoked Mackerel Bake

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    Egg and Smoked Mackerel Bake

    This supper dish combines the traditional flavours of Eggs Florentine - spinach, eggs and cheese - with smoked fish and capers. Simply serve with warm crusty bread such as Waitrose brown flute. All Waitrose eggs are produced to the highest standard of hygiene and welfare which is symbolised by the Lion Quality mark on the box.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • 1 pack Waitrose Smoked Mackerel Split Fillets, weighing approximately 150g
    • 20g butter
    • 1 x 225g pack Waitrose Baby Spinach
    • Salt
    • Freshly ground black pepper
    • Grated nutmeg
    • 150ml Waitrose Half Fat Crème Fraîche
    • 2 tsp capers in vinegar, drained
    • 4 medium Waitrose Free Range Eggs
    • 125g Boursin with Garlic and Herbs
    • 3 tbsp Parmesan cheese, freshly grated


    1. Skin the fish and roughly cut into chunks.
    2. Melt the butter in a large saucepan. Add the spinach, cover and cook over a medium heat for 3 minutes until the leaves have wilted. Season, then stir in a little grated nutmeg and 2tbsp of crème fraîche.
    3. Divide the spinach between two lightly greased individual gratin dishes. Top with the mackerel and capers.
    4. Make two depressions in the spinach mixture in each dish and carefully break an egg into each hollow.
    5. Mix the remaining crème fraîche with the Boursin and warm gently to simmering point. Spoon over the spinach and fish and sprinkle with Parmesan cheese.
    6. Bake in a preheated oven 190ºC, gas mark 5 for approximately 20 minutes until the eggs are cooked and the dish is piping hot.
    7. Serve immediately garnished with fresh chives and accompanied by warm crusty bread.

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