Serves 4: Prep time 15 mins: Cook time 15 mins
3 tbsp Crème Fraiche
3 tbsp snipped Fresh Chives
1 tbsp Horseradish Sauce
200g Smoked Mackerel, skin removed
8 Med free Range Eggs
Lemon wedges to serve
1/ Heat the oven to 200 deg C / 180 deg C fan/ gas 6. Put the spinach in a colander, pour over freshly boiled water from the kettle and leave to just wilt. When cool enough to handle, squeeze out excess water and divide among 4 individual pie dishes. Mix the crème fraiche with the chives and horseradish and season well. Flake the mackerel among the dishes, then share out the crème fraiche mixture. Crack 2 eggs into each dish. Season with a little salt and plenty of pepper.
2/ Cover each dish with foil then bake in the oven for 13-15 minutes, until the whites of the eggs are set with just the faintest wobble. Stand for 2 minutes then serve with the lemon wedges for squeezing.