Smoked haddock, spinach & egg skillet
Recipe type: Breakfast
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4
This smoked haddock, spinach and egg skillet is so quick to make and so delicious to eat! Perfect for breakfast, brunch or even dinner, it's also gluten-free, low-carb and packed with calcium and Vitamin D for healthy bones!
  • 200g young spinach leaves, washed and drained
  • Olive oil
  • 1 large clove of garlic, minced
  • 4 Spring onions, trimmed and thinly sliced
  • 150g skinless smoked haddock fillets, cut into 2cm cubes
  • 125g crème fraîche
  • 1 Tbsp wholegrain mustard
  • 2 tsp tarragon (fresh if possible, but dried will also do)
  • freshly ground black pepper
  • pinch of cayenne pepper (optional)
  1. Pre-heat the oven to 200C.
  2. In a large frying pan over medium heat, sauté the garlic and 3 of the spring onions until beginning to soften. Add the spinach leaves and continue to cook over medium heat until the leaves are wilted – this should only take 2-3 minutes. Drain the spinach mixture in a sieve to get rid of as much moisture as possible.
  3. Transfer the spinach and onion mx to an ovenproof skillet and distribute evenly across the base. Scatter the haddock over the spinach.
  4. In a separate bowl, mix together the crème fraiche, mustard, tarragon and black pepper to taste and smear over the fish and spinach in the skillet. Beware of adding much (if any) salt to the mixture - the fish will have plenty of salt.
  5. Cover the skillet with a lid or aluminium foil and bake in the oven for about 15 minutes or until bubbling. Remove from the oven, make 4 small wells with the back of a spoon and carefully crack an egg into each.
  6. Return to the oven, uncovered, and bake until the whites are set and the yolks still runny. Garnish with the remaining spring onion and cayenne pepper (if using) and serve immediately.
Recipe by Cooksister | Food, Travel, Photography at