SMOKED HADDOCK AND SPINACH BAKED EGGS
The combination of sweetly smoked haddock and spinach is a classic I’d be happy to sit down to at any time of the day, but like kedgeree, it really lends itself to a hearty weekend brunch. Instead of bothering to make a white sauce with milk and flour, I’m using crème fraîche as a quick cheat, cutting the richness with some lovely wholegrain mustard. You could always mix in some crispy bacon pieces or sprinkle over some freshly grated Parmesan before finishing it under the grill if you liked.