Many of my guests asked for cooked fish for breakfast, but kippers lingered, and even half a fillet of smoked haddock made it an expensive dish.
These little pots are so easy to make, an economical way to serve fish at breakfast, and they look gorgeous.
You can get all the ingredients and prep the night before; just pour the cream and egg mix over the fish, pop in the oven and have it ready by the time the guests have eaten their cereals.
• 1 fillet smoked haddock
• 4 slices of large tomato
• 1 x 300ml carton of double cream
• 4 free range eggs
• Coarsely ground black pepper
• Grated Parmesan (optional)
- Pre-heat the oven; Gas Mark 5, 375 F, 190 fan
- Put a sheet of foil or baking paper on a baking tray, and place the ramekins on top – easier than trying to move them when they are full
- Butter 4 ramekins well and lay the sliced tomato to cover the whole of the bottom
- Gently poach the skinned haddock in a little milk, about 3-5 mins, so it is easier to flake
- Pour off the milk and divide the flakes of haddock between the 4 ramekins, leaving a gap at the top because this puffs up beautifully
- Whisk the eggs and cream together, and pour over the haddock until the pot is almost full
- Grind some black pepper over the top and grate some Parmesan too if you like
- Place the baking tray in the middle of the oven for 25 minutes, or until puffed up and browning on the top.
- Have your guests waiting because you want to take this straight from the oven to the table, a bit like a little souffle, it looks best served immediately (but still tastes just as good if it has sunk a little!)
- Serve with Sourdough toast, thickly sliced Soda bread or warm French bread.