Ingredients
15 ounces smoked cod
2 green onions sliced
1 2/3 cups baby spinach leaves
3/4 cup heavy cream
4 eggs
1/3 cup shredded cheddar cheese
crusty bread to serve
Method
Sources
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Individual ceramic cocottes — mac and cheese, pot pie, desserts
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Individual ceramic cocottes — mac and cheese, pot pie, desserts
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Preheat the oven to 350°F. Lightly grease four 8-oz (1-cup) ramekins. Place cod in a skillet. Cover with water; bring to a simmer on medium heat. Remove from heat; peel off skin. Flake flesh with a fork. Divide fish between ramekins. Sprinkle with onions and top evenly with spinach. Pour 3 tbsp cream into each ramekin; season to taste. Break an egg into each dish; sprinkle evenly with cheese. Bake 10-15 mins, until golden and cooked through. Serve with crusty bread.