Smoked haddock, kale and butterbean baked eggs
Smoked haddock, kale and butterbean baked eggs

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, smoked haddock, kale and butterbean baked eggs. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Smoked haddock, kale and butterbean baked eggs is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Smoked haddock, kale and butterbean baked eggs is something which I have loved my whole life. They’re fine and they look wonderful.

Great recipe for Smoked haddock, kale and butterbean baked eggs. We ate a lot of meat over the holidays so I've been buying lots of fish and looking for new ideas to cook. While fish is baking, wash a generous bunch of fresh kale, remove any woody stems from end and chop. Toss lightly with Smart Balance margarine.

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

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

Peel and cube the potato and cook in salted water or a steamer. Wilt the spinach by lightly steaming. 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.

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

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. Scramble the eggs to your preferred consistency. Divide the haddock between the dishes. Return to the oven, uncovered, and bake until the whites are set and the yolks still runny.

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