Baked eggs with smoked haddock recipe

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 218 calories / serving
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Give classic fish pie ingredients a tasty twist by sitting baked eggs on top of a gorgeous mixture of fragrant smoked haddock, cream, prawns and mustard. Not only is this delicious dish packed with flavour, but it can be cooked in less than half an hour, making it the perfect midweek meal. 

Preheat the oven to gas 4, 180°C, fan 160°C. Put a roasting tin inside to heat up. Bring a kettle of water to the boil. Grease 2 ramekins with butter and set aside.

Put the fish, skin-side down, in a small, lidded frying pan and cover with milk. Bring to the boil, then cover with the lid and gently poach for 7 minutes, or until the fish is opaque and flaky.

Remove from the heat and discard the milk. Flake the fish into a bowl, then add the cream, mustard, prawns and seasoning; gently mix to combine. Divide the fish mixture between the prepared ramekins. Crack an egg over each one and drizzle with a little more cream.

Open the oven door and put the ramekins in the preheated tin. Carefully pour the kettle water straight into the tin to come halfway up the ramekins. Bake for 5 minutes, or until the whites are set and the yolk is runny*.

Remove from the oven and scatter with the parsley. Serve with toast and broccoli for dipping, if you like.

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

See more Haddock recipes

This delicious recipe was created by family food bloggers the Crumbs Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

  • Ingredients

  • butter, for greasing
  • 1 small undyed smoked haddock fillet
  • 600ml (1 pint) milk, for poaching (or enough to cover the fish)
  • 2 tbsp single cream, plus extra for drizzling
  • ½ tsp Dijon mustard
  • 1 tbsp small shelled prawns
  • pepper
  • salt
  • 2 eggs
  • flat-leaf parsley, chopped to garnish
  • sourdough toast, to serve (optional)
  • cooked purple sprouting broccoli, to serve (optional)
  • Energy 910kj 218kcal 11%
  • Fat 14g 21%
  • Saturates 6g 32%
  • Sugars 2g 2%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 1.7g Protein 21.3g Fibre 0.1g


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