250 g (8 oz) skinless smoked haddock fillet, cubed
100 ml (3 1/2 fl oz) crème fraîche
2 tablespoons boiling water
50 g (2 oz) dried breadcrumbs
salt and pepper
Lightly grease an ovenproof dish. Place the spinach in a sieve and pour over boiling water from the kettle until it has defrosted. Lay the spinach on a sheet of kitchen paper and squeeze to get rid of excess water.
Arrange the spinach in the ovenproof dish and place the fish on top. Make 4 small holes between the fish pieces and crack an egg into each one.
Mix the crème fraîche with the measurement water and season to taste. Pour over the fish, then scatter with the breadcrumbs. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes or until golden and bubbling and the fish is cooked through.