| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Waitrose1 |
2 |
servings |
INGREDIENTS
| 1 |
pk |
Waitrose Smoked Mackerel Split Fillets; weighing |
|
|
; approximately 150g |
|
|
; (5 1/2 oz) |
| 20 |
g |
Butter; ( 3/4 oz) |
| 1 |
|
225 g pack Waitrose Baby Spinach |
|
|
Salt and freshly ground black pepper |
|
|
Grated nutmeg |
| 150 |
ml |
Waitrose Half Fat Cr.me Fraîche; (5fl oz) |
| 10 |
ml |
Capers in vinegar; drained (2tsp) |
| 4 |
|
Waitrose Free Range Eggs; (medium) |
| 125 |
g |
Boursin with Garlic and Herbs |
| 45 |
ml |
Parmesan cheese; freshly grated |
|
|
; (3tbsp) |
INSTRUCTIONS
Skin the fish and roughly cut into chunks.
Melt the butter in a large saucepan. Add the spinach, cover and cook over a
medium heat for 3 minutes until the leaves have wilted. Season, then stir
in a little grated nutmeg and 30ml (2tbsp) of cr.me fraîche.
Divide the spinach between two lightly greased individual gratin dishes.
Top with the mackerel and capers.
Make two depressions in the spinach mixture in each dish and carefully
break an egg into each hollow.
Mix the remaining cr.me fraîche with the Boursin and warm gently to
simmering point. Spoon over the spinach and fish and sprinkle with Parmesan
cheese.
Bake in a preheated oven 190ºC, 375ºF, gas mark 5 for approximately 20
minutes until the eggs are cooked and the dish is thoroughly heated.
Serve immediately garnished with fresh chives and accompanied by warm
crusty bread.
Converted by MC_Buster.
NOTES : This supper dish combines the traditional flavours of Eggs
Florentine . spinach, eggs and cheese . with smoked fish and capers. Simply
serve with warm crusty bread such as Waitrose brown flute. All Waitrose
eggs are produced to the highest standard of hygiene and welfare which is
symbolised by the Lion Quality mark on the box.
Converted by MM_Buster v2.0l.
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