Jono & Jules do food & wine

These make a nice brunch or lunch dish with some brown bread or toast. 

Smoked haddock & spinach egg pots – serves 4

• a little soft butter for greasing
• 4 tbsp fresh breadcrumbs
• 200g skinless smoked haddock fillets, diced
• 200g baby spinach
• 6 large eggs
• 200ml crème fraîche
• ¼ tsp freshly grated nutmeg
• 50g Cheddar, grated
• a pinch of sweet smoked paprika
• a small bunch of flat-leaf parsley, chopped
• Brown bread or buttered toast, to serve

Preheat the oven to 200C/Fan 180C/Gas 6. 

Grease the inside of four 250ml ramekins or oven-proof dishes with butter, then dust with the breadcrumbs. 

Divide the fish between the dishes and put onto a baking tray. 

Wilt the spinach in a large saucepan with a tiny amount of water. Stir over a high heat for a few minutes, until wilted. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze as much liquid as you can out of the spinach. Roughly chop and divide between the dishes. 

Whisk the eggs and crème fraîche together in a bowl and season with a little grated nutmeg and some salt and pepper. Pour the egg mixture into the dishes and sprinkle with the cheese and a little smoked paprika. 

Put the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook for a further 5 minutes or until golden brown on top. 

Sprinkle with the parsley and serve with the toast or bread. 

(Original recipe from Fresh Start by Tom Kerridge, Bloomsbury Publishing, 2018.)