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Wednesday, 11 March 2020

Baked Haddock and Eggs : For Breakfast, For Supper, For Anytime !




How about this rich and creamy classic of baked haddock and eggs. It's studded with mini asparagus spears so you're getting some healthy greens at the same time! Some may like it for breakfast, while others might like it for supper - it could be enjoyed at any time of the day!

Ingredients
Serves Two
2 Tbs. butter
80 g baby spinach
1/2 cup finely grated Parmesan cheese
250 g haddock/smoked hake portions (bones and skin removed)
100 g mini asparagus spears (or fine green beans or tender-stem broccoli) – blanched for 2 minutes
4 spring onions (scallions), thinly sliced
1/2 cup (heavy) double thick cream
zest of 1 lemon
freshly ground salt and pepper to taste
4 large eggs

extra lemon zest and chopped chives for garnish 

Method
1. Preheat the oven to 200°C.
2. In an oven proof pot (16 cm), heat the butter and add the spinach and cook until wilted. Remove pot from heat. Sprinkle the spinach with half of the cheese.
3. Cut the raw haddock into bite size pieces and place on top of the spinach in a single layer.
4. Arrange the blanched asparagus between the fish and sprinkle with spring onions.
5. Whisk the cream, zest and seasoning together and pour over the fish and veg.

6. Gently crack the eggs one by one into the crevices between the ingredients. 
7. Sprinkle with the remaining Parmesan making sure you cover the eggs.
8. Season once more.
9. Bake uncovered for 20 minutes or until golden and the eggs are just set.

10. Sprinkle with some extra lemon zest and chopped chives. 
11. Serve immediately.

Need help with weight/measurement conversion, see here
From an idea seen here

Have you ever asked yourself, what is cream? Are you confused about the different types of cream available? There is a guide that should be able to help you with cream types and definitions... 

Cream is a dairy product that is composed of the higher-layer of yellowish fatty component that accumulates at the top surface of unhomogenized milk. This is skimmed from the top of milk before homogenization. 

The amount of butterfat contained in the cream will determine how well cream will whip and how stable it will be. Higher fat creams tend to taste better, have a richer texture, and don’t curdle as easily when used in cooking.
See the guide and more to read here

Have you seen this recipe for a Breakfast Casserole? It's vegetarian low carb / keto and packed with protein. More details here

A variety of recipe ideas, food suggestions and articles are within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

30 comments:

The Happy Whisk said...

I don't do eggs but I do LOVE breakfast ANYTIME of the day.
So so yummy and fun. Keep up the great posts, Jan. Cheers and boogie boogie.

Elephant's Child said...

That would be tasty - and the variations are endless.

Valerie-Jael said...

Sounds great, just not for breakfast. My breakfast is always just coffee! Valerie

happyone said...

MMMMM that looks like a tasty breakfast!

Sally said...

Oh goodness, now that looks and sounds so very good! I love eggs, spinach, fish; actually I love about everything. I'll save this recipe for sure.

Thank you, Jan, for being such a lovely person!

xoxo

Christine said...

looks good!

DeniseinVA said...

We are eating more and more fish lately. I will be making this, thanks Jan :)

Lee said...

Usually, even though I'm not a religious person...I have haddock or smoked cod with a cheese sauce on Good Friday.

An old tradition carried over from when I was a kid. We weren't Catholics...raised Presbyterian...but on Good Friday, without fail we had the above!

The love of haddock and smoked cod was no doubt inherited by our Scottish ancestors.

Victor S E Moubarak said...

Now you have made me hungry. This sounds delicious. Thanx Jan.

God bless.

aussie aNNie said...

Looks so yummy and tasty.xx

Tom said...

I enjoy both, but I wouldn't have thought of combining them.

sandy said...

it looks delicious!

Birgitta said...

Looks yummy!

River said...

My doctor recently told me I have a fatty liver with a triglyceride level of 1.8, and may develop diabetes if I don't lose weight, walk more and drink more water. He recommends losing 20kg which is 44 pounds. Since then I have tripled my water intake and gone out walking 2-3 times a day.
Since I am not diabetic, do you have any food recommendations? Can I still eat wholemeal bread? I currently have a sandwich everyday for lunch, and have now started adding lettuce to it. I have spent just over a week eating salads for dinner, mostly a mix of lettuce, tomato, cucumber, rockmelon (cantaloupe) and for snacks I have apples, or grapes. I have a small serve of instant oatmeal for breakfast.
A lot of diet books look great but have ingredients I just hate, like avocado, asparagus and spinach. I cannot put those things in my mouth without gagging.

Iris Flavia said...

Hmmm, that looks yummy. Though green asparagus I rarely see here... And the white one.. not my thing.

Bleubeard and Elizabeth said...

This is making me hungry. And YES, I am well aware of what cream is. I also know what "light cream" is now that I know what you call it.

roughterrain crane said...

Reading every process of the method, I have had a good appetite. The combination of spinach and asparagus is excellent, which I have not thought of.

David M. Gascoigne, said...

Baked haddock and eggs sounds terrific. Maybe somebody soon will be writing a recipe book for those confined by the Coronavirus and this one would fit right in!

RO said...

Never thought about adding eggs in with fish, but it sure does look yummy! Hugs, RO

Jo said...

I've never eaten eggs with fish, though I know recipes add them together. I'm not sure I fancy it though.

bill burke said...

A wonderful breakfast to start your day!

Lowcarb team member said...

River said...
My doctor recently told me I have a fatty liver with a triglyceride level of 1.8, and may develop diabetes if I don't lose weight, walk more and drink more water. He recommends losing 20kg which is 44 pounds. Since then I have tripled my water intake and gone out walking 2-3 times a day.
Since I am not diabetic, do you have any food recommendations? Can I still eat wholemeal bread? I currently have a sandwich everyday for lunch, and have now started adding lettuce to it. I have spent just over a week eating salads for dinner, mostly a mix of lettuce, tomato, cucumber, rockmelon (cantaloupe) and for snacks I have apples, or grapes. I have a small serve of instant oatmeal for breakfast.
A lot of diet books look great but have ingredients I just hate, like avocado, asparagus and spinach. I cannot put those things in my mouth without gagging.

Hello River
I am sorry to read you are experiencing health issues at the moment.
I must first say that neither Eddie or myself are medical experts, we share various articles/studies/posts etc that do talk about the Low Carb High Fat lifestyle. It is a lifestyle we live and have done so for the past twelve years. In fact we both started living this lifestyle when Eddie was first diagnosed as a Type 2 Diabetic.

You do not have to be a diabetic to live this lifestyle (I am not) but we both find it a much healthier way of living, basing our menu plans on real whole food, and there is a large variety available.

I think you will find that if you can adjust your diet/food to a lower carb lifestyle this will help your fatty liver … in fact it has been found that low carb is an effective treatment for fatty liver, please read more about that in this link here
https://www.dietdoctor.com/groundbreaking-study-low-carb-effective-treatment-fatty-liver

Another interesting read is 'A Low-Carb Diet for Beginners'
https://www.dietdoctor.com/low-carb

And also our own 'Introduction to low-carb for beginners', which you can find on this link here
thelowcarbdiabetic.blogspot.com/2016/05/introduction-to-low-carb-for-beginners.html

You ask questions and give examples of what you eat, and I'm sure once you have read the articles I have linked to your dietary choices will become clearer.

I do hope the above information helps you, and if you have any other questions do please ask.

In the meantime I send my good wishes on your journey to better health.

All the best Jan

https://linsartyblobs.blogspot.com said...

Looks tasty, one to try I think.

DVArtist said...

Goshhhhh this looks good.

Teresa said...

Muy interesante. Un beso.

Debbie said...

you had me at rich and creamy...is there anything better?!?!

William Kendall said...

I'd be inclined to substitute the haddock for other meat.

Phil Slade said...

That's a good idea. Must admit we get a little bored with the two or three things we do with haddock.

Martha said...

A lovely recipe!

Jeanie said...

I don't think I ever would have thought of that combination but it sounds delicious and looks so pretty!