new july 2022

A hearty dish for brunch, lunch, or dinner. Angela Hartnett serves this recipe for Nick Grimshaw and guest Stephen Merchant on episode 13, season 5 of Dish, the Waitrose podcast. The dish is paired with Le Bijou Rosé de Sophie Valrose. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Smoked mackerel & spinach baked eggs

200 g Essential Peppered Smoked Mackerel

260 g pack Essential Spinach, washed

tbsp Essential Double Cream

Dijon Mustard

Essential Free Range White Eggs

g pack chives (optional)

slice/s wholemeal bread, toasted (optional)

Step 1

Preheat the oven to 200ºC,
gas mark 6. Remove the skin
and any bones from the
mackerel, then break the fish
into chunks. Wilt the spinach
according to pack instructions.

Step 2

 Mix the cream with the
mustard. Squeeze the spinach
to remove as much water as
possible, then roughly chop.
Divide between 2 ovenproof
dishes. Add the mackerel,
followed by the cream
mixture, then crack an egg
on top of each one.

Step 3

Cook on a baking tray for
12-14 minutes. The egg white
should be set but the yolk still
wobbly. Scatter with chives, if
using, and some black pepper
then serve immediately with
toast for dipping, if liked.

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Smoked mackerel & spinach baked egg...

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