Haddock, cream and soft egg gratin

Flaky smoked haddock with softly cooked eggs and a crisp crumb topping make a sensational supper from Matthew Drennan
By Matthew Drennan
Haddock, cream and soft egg gratin
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 350 g haddock fillets, undyed smoked
  • 2 eggs
  • 4 tbsp double cream
  • 1 pinches black pepper
  • 25 g white breadcrumbs


1. Preheat the oven to 180C/gas 4. Lightly butter a small ovenproof dish. Put the haddock into a large pan with enough water to cover. Simmer for 5 minutes, until the fish flakes easily. 2. Drain and flake the fish, discarding any skin and bones and place the flaked fish into the prepared dish. Make 2 wells in the fish and break an egg into each. Spoon the double cream over the fish and around the eggs. 3. Season well, and scatter the breadcrumbs over in an even layer. Bake for 15 minutes, until bubbling and golden; serve immediately.

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