Smoked mackerel & spinach baked eggs

  • Gluten Free


• 200g essential Waitrose Peppered Smoked Mackerel
• 260g pack essential Waitrose Spinach
• 5 tbsp essential Waitrose Double Cream
• 1 tbsp essential Waitrose Dijon Mustard
• 2 essential Waitrose Free Range Eggs
• ¼ x 25g pack chives (optional)


1. Preheat the oven to 200°C, gas mark 6. Remove the skin and any bones from the mackerel, then break the fish into chunks. Wash the spinach and wilt according to pack instructions.

2. Mix the cream with the mustard. Squeeze the spinach to remove as much water as possible, then roughly chop. Divide between 2 individual ovenproof dishes. Add the mackerel, followed by the cream mixture. Finally, crack an egg on top of each one.

3. Cook on a baking tray for 12-14 minutes. The white should be set and the yolk cooked to your liking. Scatter with chives (if using) and serve immediately.

Cook’s tip
If you don’t fancy fish, try this recipe using some ham, cooked chicken or crumbled feta instead.


Smoked mackerel & spinach baked eggs
  • Preparation time: 10 minutes
  • Total time: 15 minutes to 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,519kJ
Fat 49.8g
Saturated Fat 18.4g
Carbohydrate 5.6g
Sugars 4.4g
Protein 34.2g
Salt 3.1g
Fibre 3.4g

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2 stars

Average user rating Based on 3 ratings

This recipe was first published in Thu Sep 28 10:01:00 BST 2017.