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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
1/4 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.
Cook’s tip
If you don’t fancy fish, try this recipe using ham, cooked chicken or crumbled feta instead.
Nutritional
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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