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Smoked mackerel and spinach baked eggs

Name: Smoked mackerel and spinach baked eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 200g spinach; 3 tbsp crème fraîche; 3 tbsp snipped fresh chives; 1 tbsp grated horseradish from a jar (horseradish sauce works fine too); 200g smoked mackerel, skin removed; 8 medium free-range eggs; Lemon wedges to serve

Published: 15 Oct 15
Updated: 18 Mar 24

The addition of omega 3-rich mackerel adds a wonderful salty, smoky flavour to this baked eggs dish. Serve as a midweek supper or brilliant brunch.

Easy
September 2015

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 15 min

The addition of omega 3-rich mackerel adds a wonderful salty, smoky flavour to this baked eggs dish. Serve as a midweek supper or brilliant brunch.

Nutrition: per serving

Calories: 398kcals
Fat: 31.4g (9.3g saturated)
Protein: 26.8g
Carbohydrates: 1.2g (1.1g sugars)
Fibre: 1.7g
Salt: 1.6g

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Ingredients

200g spinach
3 tbsp crème fraîche
3 tbsp snipped fresh chives
1 tbsp grated horseradish from a jar (horseradish sauce works fine too)
200g smoked mackerel, skin removed
8 medium free-range eggs
Lemon wedges to serve

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Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a colander, pour over freshly boiled water from the kettle and leave to just wilt. When cool enough to handle, squeeze out excess water and divide among 4 individual pie dishes. Mix the crème fraîche with the chives and horseradish and season well. Flake the mackerel among the dishes, then share out the crème fraîche mixture. Crack 2 eggs into each dish. Season with a little salt and plenty of pepper.
Cover each dish with foil, then bake in the oven for 13-15 minutes until the whites of the eggs are set with just the faintest wobble. Stand for 2 minutes, then serve with lemon wedges for squeezing.