Baked Haddock and Eggs : For Breakfast, Supper, Anytime

In yesterdays post here we were talking eggs! So I thought . . . how about this recipe for a rich and creamy classic of baked haddock and eggs. It's studded with mini asparagus spears (but you could also use fine green beans) so you're getting some healthy greens at the same time! Some may like it for breakfast, while others might like it for supper - it could be enjoyed at any time of the day!

Ingredients
Serves Two
2 Tbs. butter
80 g baby spinach
1/2 cup finely grated Parmesan cheese
250 g haddock/smoked hake portions (bones and skin removed)
100 g mini asparagus spears (or fine green beans or tender-stem broccoli) – blanched for 2 minutes
4 spring onions (scallions), thinly sliced
1/2 cup (heavy) double thick cream
zest of 1 lemon
freshly ground salt and pepper to taste
4 large eggs
extra lemon zest and chopped chives for garnish

Method
1. Preheat the oven to 200°C.
2. In an oven proof pot (16 cm), heat the butter and add the spinach and cook until wilted. Remove pot from heat. Sprinkle the spinach with half of the cheese.
3. Cut the raw haddock into bite size pieces and place on top of the spinach in a single layer.
4. Arrange the blanched asparagus between the fish and sprinkle with spring onions.
5. Whisk the cream, zest and seasoning together and pour over the fish and veg.
6. Gently crack the eggs one by one into the crevices between the ingredients.
7. Sprinkle with the remaining Parmesan making sure you cover the eggs.8. Season once more.
9. Bake uncovered for 20 minutes or until golden and the eggs are just set.
10. Sprinkle with some extra lemon zest and chopped chives.
11. Serve immediately.

If you need help with weight/measurement conversion, see here

Have you ever asked yourself, what is cream? Are you confused about the different types of cream available? There is a guide that should be able to help you with cream types and definitions...

Cream is a dairy product that is composed of the higher-layer of yellowish fatty component that accumulates at the top surface of unhomogenized milk. This is skimmed from the top of milk before homogenization.

The amount of butterfat contained in the cream will determine how well cream will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking.
See the guide and more to read here

Have you seen this recipe for a Breakfast Casserole? It's vegetarian low carb / keto and packed with protein. More details here

For breakfast ideas without eggs see this post here

A variety of recipe ideas, food suggestions and articles are within this blog, but not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan