Smoked mackerel & spinach baked eggs
Waitrose and Partners

Smoked mackerel & spinach baked eggs

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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  • 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)


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

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


2,446kJ/ 590kcals



Saturated Fat












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