Double the quantities in this recipe and use to fill a blind-baked shortcrust pastry case, then cook until just set for a delicious quiche.
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Preheat the oven to 200ºC, gas mark 6. Remove the skin and any bones from the mackerel, then break the fish into chunks. Wilt the spinach according to pack instructions.
Mix the cream with the mustard. Squeeze the spinach to remove as much water as possible, then roughly chop. Divide between 2 ovenproof dishes. Add the mackerel, followed by the cream mixture, then crack an egg on top of each one.
Cook on a baking tray for 12-14 minutes. The egg white should be set but the yolk still wobbly. Scatter with chives, if using, and some black pepper then serve immediately with toast for dipping, if liked.
If you don’t fancy fish, try this recipe using ham, cooked chicken or crumbled feta instead.
Typical values per serving when made using specific products in recipe
Energy | 2,446kJ/ 590kcals |
|---|---|
Fat | 50g |
Saturated Fat | 19g |
Carbohydrates | 2.2g |
Sugars | 1.3g |
Fibre | 1.9g |
Protein | 32g |
Salt | 1.6g |
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