Waitrose and Partners
Smoked mackerel & spinach baked eggs

Smoked mackerel & spinach baked eggs

A hearty dish for brunch, lunch, or dinner.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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

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.

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


And to drink...

Le Bijou Rosé de Sophie Valrose


Typical values per serving when made using specific products in recipe


2,446kJ/ 590kcals



Saturated Fat












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5 out of 5 stars1 rating