Ingredients

• 300ml/10 fl oz semi-skimmed milk
• 1 x 300g/10½oz boneless smoked haddock fillet
• 12 baby spinach leaves
• 2 tbsp double cream
• 2 large free-range eggs
• 1 tbsp grated Cheddar
• sea salt and freshly ground black pepper
• salad leaves
• drizzle olive oil
• squeeze of lemon

Directions

• Preheat the oven to 170C/150C Fan/Gas 3½.
• Heat the milk in a frying pan until simmering. Add the smoked haddock and poach for 5–6 minutes or until just cooked through. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Remove the skin and cut the haddock into rough pieces.
• Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot. Sprinkle the Cheddar on top and season with salt and pepper.
• Place the ramekins on a baking tray and bake for 15 minutes
• or until cooked but the yolks are still a little runny.
• Put the salad leaves on a plate
• dress with a drizzle of oil and a squeeze of lemon juice and serve with the smoked haddock pots.