Baked Eggs with Smoked Haddock, Leeks and Garden Greens

Baked Eggs with Smoked Haddock, Leeks and Garden Greens is a delightful and comforting dish that perfectly combines smoky, savory fish with fresh and vibrant vegetables. This recipe is ideal for a luxurious weekend breakfast or a cozy midweek dinner. The smoked haddock lends a rich and robust flavor, complemented beautifully by the gentle sweetness of sautéed leeks and spinach. The addition of garden peas and micro-greens not only enhances the nutritional value but also provides a refreshing crunch to the dish.

Crème fraîche adds a touch of creaminess, while the eggs, when baked, form a lovely, gooey center that melds seamlessly with the other ingredients. A generous sprinkle of grated Parmesan and a pinch of freshly cracked black pepper complete the ensemble, adding a hint of sharpness and spice. This dish is not only visually appealing but also bursting with a myriad of flavors and textures. Best enjoyed with a slice of fresh brown or rye bread, Baked Eggs with Smoked Haddock, Leeks and Garden Greens is a true treat for your taste buds.

Baked Eggs with Smoked Haddock, Leeks and Garden Greens Ingredients

▪️ 1 tbsp butter
▪️ 1 leek, sliced
▪️ 100g spinach
▪️ 200g smoked haddock fillets, cut into chunks
▪️ 2 tbsp crème fraîche
▪️ 2 eggs
▪️ ½ cup garden peas
▪️ ¼ cup grated Parmesan
▪️ Freshly cracked black pepper
▪️ Handful of micro-greens

How to make Baked Eggs with Smoked Haddock, Leeks and Garden Greens

Step 1: Preheat your oven to 180°C (350°F).

Step 2: In a large oven-safe skillet, melt the butter over medium heat. Add the sliced leeks and cook until they become soft and translucent, about 5 minutes.

Step 3: Add the spinach to the skillet and sauté until wilted.

Step 4: Nestle the chunks of smoked haddock fillets into the leek and spinach mixture.

Step 5: Add dollops of crème fraîche around the skillet and gently crack the eggs into the center.

Step 6: Sprinkle the garden peas and grated Parmesan over the top. Season with freshly cracked black pepper.

Step 7: Transfer the skillet to the oven and bake for 10 minutes, or until the eggs are cooked to your liking and the top is slightly browned.

Step 8: Remove from the oven and scatter with a handful of micro-greens. Serve immediately with fresh brown or rye bread.

Overview of Baked Eggs with Smoked Haddock, Leeks and Garden Greens

Fun Facts about Baked Eggs with Smoked Haddock, Leeks and Garden Greens

▪️ The dish uses smoked haddock, which is renowned for its rich and distinctive smoky flavor.
▪️ Leeks belong to the same family as onions and garlic, but they have a much milder, sweeter taste.
▪️ Micro-greens are packed with nutrients and add a fresh, crunchy element to the dish.

Baked Eggs with Smoked Haddock, Leeks and Garden Greens Pairing Suggestions

▪️ A crisp white wine - The light and refreshing qualities of a crisp white wine, such as Sauvignon Blanc or Chablis, complement the smoky and creamy flavors of the dish.
▪️ Freshly baked rye bread - The hearty texture and slightly sour taste of rye bread pairs beautifully with the creaminess of the dish.
▪️ A light salad - A simple side salad with a light vinaigrette can balance the rich and savory flavors, providing a refreshing contrast.

Popular Recipes