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Smoked Mackerel & Spinach Baked Eggs

Serves 4: Prep time 15 mins: Cook time 15 mins


200g Spinach

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.

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