Haddock with Mushrooms and Egg Bake Recipe

Haddock with Mushrooms and Egg Bake Photo: Jackie Cameron

“Breakfast for her has to include a piece of haddock. I was surprised when last in the English countryside, the haddock I ordered looked nothing like the haddock we get here. It had a delicate, smoked colour and a lingering smoked-fish flavour. But back to South Africa and to working with what we have... prepared the night before and popped into the oven when everyone is ready to eat is simply ideal; so the individual ramekins filled with creamy, flaked haddock, mushrooms, free-range egg and caviar, commemorates a special occasion and starts the day with a celebratory tone.”

— Jackie Cameron

Haddock with Mushrooms and Egg Bake Recipe

Serves: 4

Ingredients:

• 2 (180gr) Haddock

• 5gr Butter

• 5ml Sunflower Oil

• 75gr Onions, chopped

• 155gr Mushrooms, chopped

• 1 Whole Egg

• 100ml Cream

• Extra Butter for greasing

• 4 Whole Eggs

Method:

1. Place the Haddock in a pan with boiling water, allow to cook for about 5 minutes.

2. Remove the Haddock from the heat, shred finely and set aside.

3. In a small pan, heat the butter and sunflower oil.

4. Add the onions and sauté, then add the mushrooms.

5. When cooked, remove from the heat and add the egg and cream.

6. Place this mixture into 4 tea cups, that has been greased with butter.

7. Break open a egg on top of the mixture inside of each cup.

8. Place on a baking tray and cook in the oven at 200°C for 10 minutes or until the egg on top is cooked.

9. When ready serve with fresh Chives and Caviar.

Please post your comments and any food-related questions below. I look forward to hearing from you.