Step 1

Preheat the oven to 200ºC,gas mark Remove the skinand any bones from themackerel, then break the fishinto chunks. Wilt the spinachaccording to pack instructions.

Step 2

Mix the cream with themustard. Squeeze the spinachto remove as much water aspossible, then roughly chop.Divide between 2 ovenproofdishes. Add the mackerel,followed by the creammixture, then crack an eggon top of each one.

Step 3

Cook on a baking tray for12-14 minutes. The egg whiteshould be set but the yolk stillwobbly. Scatter with chives, ifusing, and some black pepperthen serve immediately withtoast for dipping, if liked.