Mackerel and Spinach Pots

Easy Food Recipes and Cooking - Mackerel and Spinach Pots

Mackerel and Spinach Pots

- spinach 100g
- crème fraîche or fresh cream 3 tbsp (try President available at gourmet stores)
- mackerel 150g tin, skinless, cut into chunks
- parmesan 1 1/2 tbsp, grated
- salt and pepper to season
- egg 1
- buttered toast to serve

Heat the oven to 180°C. Put the spinach in a colander and pour over a kettle of water to wilt it. Drain well, squeeze out as much excess liquid as you can, then chop roughly (this is an important step as it will make  your sauce watery otherwise).

Mix in 1 1/2 tbsp of the crème fraîche, the mackerel and 1/2 tbsp of the parmesan. Season. Put in an  ovenproof dish and crack the egg over it.

Spoon over the rest of the crème fraîche and parmesan. Bake for about 20-30 minutes until the white is set  and the yolk is cooked. Serve with toast.