Smoked haddock, kale and butterbean baked eggs

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, smoked haddock, kale and butterbean baked eggs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

See recipes for Smoked haddock, kale and butterbean baked eggs too. Not only is this delicious dish packed with flavour, but it can be cooked in less than half an hour, making it the perfect midweek meal. Whisk the eggs with a little black pepper and half of the chopped herbs. Melt the butter in a non-stick pan over a low heat, then add the eggs.

Smoked haddock, kale and butterbean baked eggs is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Smoked haddock, kale and butterbean baked eggs is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook smoked haddock, kale and butterbean baked eggs using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Smoked haddock, kale and butterbean baked eggs:
  1. Get 2 smoked haddock fillets
  2. Get Bunch kale
  3. Prepare 6 eggs
  4. Take 1 can butterbeans
  5. Make ready 4 rashers streaky bacon or pancetta
  6. Get 1 onion
  7. Make ready 1 clove garlic
  8. Prepare 1 tsp tumeric
  9. Prepare Pinch paprika
  10. Make ready Pinch saffron
  11. Take 100 ml chicken, fish or veg stock
  12. Take 2 tsp cream cheese (optional)

Toss lightly with Smart Balance margarine. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring. Remove the haddock and eggs and serve. Once cooked remove the haddock and eggs from their respective cooking vessels and layout on kitchen paper.

Steps to make Smoked haddock, kale and butterbean baked eggs:
  1. Chop the pancetta and add it to a hot pan
  2. Chop onions and garlic and soften in the pan
  3. Chop the kale and add that
  4. Make a gap in the pan and place sliced haddock skin side down
  5. Add the stock and butterbeans. Add the spices and reduce for a few mins
  6. Make pockets in the mixture and break in the eggs. Bake in the oven for 5mins or until the whites are cooked but the yolk is soft
  7. Season and serve topped with a spoonful of cream cheese

Remove the haddock and eggs and serve. Once cooked remove the haddock and eggs from their respective cooking vessels and layout on kitchen paper. Gently pat away any excess moisture and then serve the haddock with the egg on the top. Mix the fish, potatoes and spinach; season with salt, pepper and a little nutmeg. Divide the haddock mixture between two oven-proof dishes.

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