Baked eggs with smoked haddock

    35 min

    This recipe makes two individual egg dishes with soured cream, capers and smoked haddock. Great for dinner or as a hearty breakfast.


    Dorset, England, UK
    12 people made this

    Serves: 2 

    • 450g (1 lb) smoked haddock, boned and skinned
    • 4 eggs
    • 1 tablespoon capers
    • lemon juice, to taste
    • 150ml (1/4 pt) soured cream
    • 1 tablespoon milk
    • salt and pepper to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Grease two small ovenproof dishes.
    2. Pour boiling water over haddock and leave to poach for 5 minutes, or until haddock flakes easily. Drain. Divide haddock between prepared dishes.
    3. Beat the eggs with the capers and drizzle with lemon juice to taste. Add to haddock.
    4. Mix soured cream, milk and seasoning in a bowl and spoon over the dishes.
    5. Bake on the high shelf of the oven for 20 to 25 minutes.

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    Reviews in English (1)


    I use one fish per person as I felt 1lb was way too much for two people. I doubled the amount of sour cream and added two tablespoons of lemon juice. It turned out lovely, we had it with salad and we will be having it again. The only other thing I did was cooked it all together in a Pyrex dish rather than two single dishes.  -  13 Apr 2016