SMOKED HADDOCK BRUNCH POTS

These brunch pots make a wonderfully indulgent start to the day. On a non-fast day, serve them with a thin slice of wholegrain bread.

Serves 2 Prep 10 mins Cook 20 mins

PERSERVING 249cals PROTEIN 22g CARBS 1.5g FAT 27g FIBRE 1g ½tsp butter or a little olive oil, for greasing

100g (3½oz) young spinach leaves

125g (4½oz) smoked haddock fillet (undyed), skinned and cut into roughly 1.5cm chunks

2 spring onions, trimmed and finely sliced

4tbsp full-fat crème fraîche (around 50g/1¾oz)

l Freshly ground black pepper

l 2 medium eggs

Preheat the oven to 200°C/fan 180°C/gas 6 and lightly grease two deep ramekins or individual pie dishes – big enough to hold 250ml water. Place on a baking tray.

Place the spinach in a colander in the sink and pour just-boiled

water over the top until it softens. Otherwise, you can soften it in the microwave. Leave to stand until cool enough to handle, then squeeze the leaves to remove as much water as possible.

Place the spinach in a medium mixing bowl. Add the haddock, onions and crème fraîche, season with ground black pepper and toss together lightly. (There’s no need for salt as the fish is salty enough.)

Divide between the two ramekins and make a dip in the centre with the back of a spoon. Crack an egg into each dip, season again with black pepper and cover the dishes tightly with greased foil. Bake for 20 minutes, or until the eggs are just set. Leave to stand for a few minutes before serving.