Smoked haddock, kale and butterbean baked eggs
Smoked haddock, kale and butterbean baked eggs

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, smoked haddock, kale and butterbean baked eggs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Great recipe for Smoked haddock, kale and butterbean baked eggs. We ate a lot of meat over the holidays so I've been buying lots of fish and looking for new ideas to cook. Taken from the menu of Bryn Williams' beachfront bistro, Porth Eirias, this deliciously simple smoked haddock recipe combines gently poached fish with crushed new potatoes and a rich buttery mustard sauce. Topped with a poached egg, this recipe would be perfect as a simple lunch or supper, or even a very indulgent weekend brunch.

To get started with this particular recipe, we have to prepare a few components. You can cook smoked haddock, kale and butterbean baked eggs using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Smoked haddock, kale and butterbean baked eggs:
  1. Get 2 smoked haddock fillets
  2. Take Bunch kale
  3. Take 6 eggs
  4. Take 1 can butterbeans
  5. Get 4 rashers streaky bacon or pancetta
  6. Take 1 onion
  7. Make ready 1 clove garlic
  8. Make ready 1 tsp tumeric
  9. Take Pinch paprika
  10. Prepare Pinch saffron
  11. Take 100 ml chicken, fish or veg stock
  12. Make ready 2 tsp cream cheese (optional)

Place another pan on a medium heat and add the butter. Using a potato masher, mash well, then mix in the remaining cream, butter and mustard. Serve alongside the fish and tomatoes, and garnish with a handful of parsley. In a small microwavable dish, place smoked haddock in milk.

Instructions to make Smoked haddock, kale and butterbean baked eggs:
  1. Chop the pancetta and add it to a hot pan
  2. Chop onions and garlic and soften in the pan
  3. Chop the kale and add that
  4. Make a gap in the pan and place sliced haddock skin side down
  5. Add the stock and butterbeans. Add the spices and reduce for a few mins
  6. Make pockets in the mixture and break in the eggs. Bake in the oven for 5mins or until the whites are cooked but the yolk is soft
  7. Season and serve topped with a spoonful of cream cheese

Serve alongside the fish and tomatoes, and garnish with a handful of parsley. In a small microwavable dish, place smoked haddock in milk. Remove the fish from the milk and put it in a casserole dish. Break it apart roughly into smaller chunks. Season the haddock fillets with black pepper.

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