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.