Baked haddock, spinach and egg pots

Ideal for a lazy Sunday brunch

Baked haddock, spinach and egg pots from the Hairy Dieters has been a recipe I’ve never got round to making. It doesn’t work as a weekday breakfast for me, and if buying fresh haddock from a supermarket I never know what to do with any leftovers.

However, I recently purchased packs of frozen fish on offer from Iceland (cod, haddock and tuna steaks) and one lazy Sunday brunch later this meal was back on the agenda because I could take out of the freezer what I needed. Smoked haddock can be an acquired taste, but I enjoyed this and would have it again. I do prefer the Hairy Dieters’ other baked recipes though – Baked Eggs with Mushroom Filling and Baked Eggs with Chorizo Filling.

Recipe: Baked haddock, spinach and egg pots

Calories: 187 calories per portion

Serves: 4

Book: Hairy Dieters – How to Love Food and Lose Weight

Prep time: Approx 5 minutes

Cooking time: Approx 30 minutes


  • 200g young spinach leaves
  • 1 tbsp cold water
  • 150g skinless smoked haddock (cut into 2cm cubes)
  • 125g half-fat crème fraiche
  • 4 spring onions (trimmed and sliced)
  • 2 tsp cornflour
  • Sunflower oil (for greasing foil)
  • 4 medium eggs (fridge cold)
  • Grated nutmeg for sprinkling (optional)
  • Ground black pepper
  • Very thin rye crispbreads to serve (optional)

Cost per portion: Approx £1.39 per portion

Method: Preheat the oven to 220 degrees C / Fan 200 degrees C / Gas 7. Place 4 x 200ml ramekins on a baking try. Put the spinach in a large saucepan with the tablespoon of cold water and cook over a medium heat until the leaves are wilted, stirring often. This will take 2-3 minutes.

Tip the spinach into a sieve and press it well with a ladle or the back of a wooden spoon to squeeze out as much water as possible. Transfer it to a bowl and add the haddock, crème fraiche, spring onions, cornflour and lots of freshly ground black pepper. Mix well and divide the mixture between ramekin dishes.

Cover each dish with lightly oiled foil and bake for 15 minutes until bubbling. Take the dishes out of the oven and stir each one well. Make a dip in the centre of each haddock mixture with the back of a spoon. Break an egg into each ramekin and season with a little ground nutmeg if you like.

Cover with the greased foil once more and put the ramekins back in the oven for about 8 minutes or until the eggs are almost cooked. The egg white should no longer look transparent, but the yolk should be runny. Take the dishes out of the oven, leave the foil in place and allow to stand for a further 2 minutes or until the eggs are almost set. Serve hot with crispbreads.


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