Breakfast provides the body and brain with fuel after an overnight fast – that’s where its name originates, breaking the fast! Without breakfast you are effectively running on empty, like trying to start the car with no petrol! It replenishes your supply of glucose and provides other essential nutrients to keep your energy levels up throughout the day. Research has also shown that skipping breakfast can lead to over-consumption of calories later in the day.
Breakfast can be anything from a banana to porridge to toast to a full English to eggs of any description. And, I know there are people out there who never eat any! Personally, my day starts with stove-cooked porridge (it really doesn’t take any longer than in a microwave and you can get the texture much better), strong black coffee and The Times – so I get my brain into gear as well as my body! If I have more time, though, or it’s the weekend and had a bit of a lie-in the following is perfect for a brunch, leaving you feeling pleasantly full and fuelled to take on the rest of the day!
Baked eggs with haddock and spinach
- 1/2 tsp softened butter, for greasing
- 1 – 2 tbsp fresh breadcrumbs
- 100g undyed skinless smoked haddock fillets
- 100g baby spinach
- 1 – 2 free-range eggs
- 100ml crème fraîche
- freshly grated nutmeg
- 25g cheddar, grated
- Chopped flat-leaf parsley, to finish
Heat the oven to 180C (200C non-fan). Butter a small dish and dust with breadcrumbs. Cut the haddock up into small pieces and put into the dish and put on a baking tray. Put the spinach into a large pan with 1tbsp water. Place over a high heat and stir until the spinach has wilted, 3-4 minutes. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze out as much liquid from the spinach as possible. Chop roughly and put in the dish. Whisk the egg(s) and crème fraîche together in a bowl and season with the grated nutmeg and a little sea salt and freshly ground pepper. Pour the egg mixture into the dishes and sprinkle the grated cheese over the top. Place on the middle shelf of the oven and bake for 10 minutes. Meanwhile, heat the grill to medium-high. Remove the tray from the oven and place under the grill. Cook for a further 5 minutes, or until the cheese is golden brown. Sprinkle with chopped parsley and serve with buttered sourdough toast soldiers on the side.
PS If you really can’t face breakfast, this is a lovely light supper dish – just double up the quantities if you are hungry!
PPS this also works with mushrooms – just put in the dish as you would the fish
Ailsa cooks for One 