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snacks and sides | serves 4
1. Preheat the oven to 180C/gas 4. Butter 4 ramekins or ovenproof tea cups and coat with the grated parmesan.
2. Cook the spinach in a little butter and extra-virgin olive oil over a medium heat for 23 minutes. When wilted, spoon into a colander and press out any liquid. Finely chop, then mix in a bowl with the cream, a good grating of nutmeg, salt and freshly ground black pepper. Mix in the haddock.
3. Divide the spinach between the ramekins, then crack an egg into each, and pour around a little of the extra cream. Sprinkle with salt and black pepper, then bake on a tray for about 20 minutes, until the whites are set and yolks are done to your liking. Serve with buttered soda-bread toast.
Recipe Ginny Rolfe
Photo Tara Fisher
from Issue 7
ingredients 40g unsalted butter
50g parmesan, finely grated
Extra-virgin olive oil
4 tbsp single cream
Freshly grated nutmeg
200g undyed smoked haddock
4 large free-range eggs