Smoked Mackerel and Horseradish Baked Eggs

Ingredients

• 8 large eggs
• 200 g smoked mackerel fillets
• 150 ml crème fraîche
• 2 tbsp horseradish sauce
• 80 g baby spinach
• 1 lemon
• 10 g fresh chives
• 10 g butter

Method

1. 1

   Preheat the oven to 180°C/160°C fan. Butter four individual ramekins or ovenproof dishes.

2. 2

   Flake the smoked mackerel, discarding any skin and bones. Mix the crème fraîche with the horseradish and the lemon zest.

3. 3

   Divide the spinach between the ramekins, then top with the mackerel flakes.

4. 4

   Spoon the horseradish crème fraîche over the top and make two wells in each ramekin. Crack an egg into each well.

5. 5

   Place in a roasting tin, pour boiling water to come halfway up the sides, and bake for 14–16 minutes until just set. Scatter with chives and serve with rye bread.