Smoked mackerel & spinach baked eggs

Name: Smoked mackerel & spinach baked eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Essential Peppered Smoked Mackerel; 260 g pack Essential Spinach, washed; 5 tbsp Essential Double Cream; 1 tbsp essential Dijon Mustard; 2 Essential Free Range White Eggs; 25 g pack chives (optional); 6 slice/s wholemeal bread, toasted (optional)

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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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

200g Essential Peppered Smoked Mackerel
260g pack Essential Spinach, washed
5 tbsp Essential Double Cream
1 tbsp essential Dijon Mustard
2 Essential Free Range White Eggs
¼ x 25g pack chives (optional)
6 slice/s wholemeal bread, toasted (optional)

Method

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.