Smoked haddock breakfast pots


This deliciously decadent breakfast is perfect for a special occasion, or just because. Who needs an excuse with food this good?


  • 10g butter softened plus extra for buttering
  • 185g smoked haddock (skinned and boned)
  • 200ml double cream
  • 2 tsp English mustard
  • 4 x free-range eggs
  • Pinch freshly grated nutmeg
  • Chives – snipped.


  1. Heat the oven to 190c, fan 170c, gas 5.
  2. Butter 4 x ramekins and put in a small roasting tin.
  3. Chop the haddock into roughly 2cm pieces and divide among the dishes.
  4. Beat the cream with the mustard and a good grind of black pepper.
  5. Break an egg into each of the pots and pour over the cream mixture.
  6. Drop a knob of butter into each pot and sprinkle with nutmeg.
  7. Pour enough boiling water into the roasting tin to rise 1/3 of the way up the side of the ramekins.
  8. Put in the centre of the oven for 15-20 mins until the eggs are just set (test by piercing the white with a cocktail stick).
  9. Transfer to small plates, top with chopped chives and serve with lots of hot buttered toast or muffins.

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