Smoked Mackerel and Spinach Baked Eggs

Rich in Omega 3 from smoked mackerel, this brain food recipe is a great midweek supper idea.

Serves 4.


  • 200 g spinach
  • 3 tbsp crème fraîche
  • 3 tbsp snipped fresh chives
  • 1 tbsp grated horseradish from a jar (horseradish sauce works well too)
  • 200 g smoked mackerel, skin removed
  • 8 medium free range eggs
  • lemon wedges to serve


  1. Pre-heat the oven to 200°C/180°C fan/Gas mark 6
  2. Put the spinach in a colander, pour over freshly boiled water from the kettle and leave to wilt. When cool enough to handle, squeeze out excess water and divide among 4 individual pie dishes
  3. Mix the crème fraîche with the chives and horseradish ans season well
  4. Flake the mackerel among the dishes, then share out the crème fraîche mixture.
  5. Crack 3 eggs into each dish. Season wit a little salt and plenty of pepper
  6. Cover each dish with foil, then bake in the oven for 13-15 minutes until the whites of the eggs are set with just the faintest wobble.
  7. Stand for 2 minutes, then server with the lemon wedges for squeezing
nutritional information (approximate values)
1 serving
calories 398kcal
carbohydrates 1.2g
sugars 1.1g
proteins 26.8g
fats 31.4g
saturated 9.3g
fibre 1.7g

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