Steps to Prepare Homemade Smoked haddock, kale and butterbean baked eggs
Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Homemade Smoked haddock, kale and butterbean baked eggs. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Smoked haddock, kale and butterbean baked eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked haddock, kale and butterbean baked eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Smoked haddock, kale and butterbean baked eggs is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Smoked haddock, kale and butterbean baked eggs estimated approx 30mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Smoked haddock, kale and butterbean baked eggs using 12 ingredients and 7 steps. Here is how you can achieve that.
We ate a lot of meat over the holidays so I’ve been buying lots of fish and looking for new ideas to cook. I came up with this using some farmshop kale and what I had in the fridge.
Ingredients and spices that need to be Get to make Smoked haddock, kale and butterbean baked eggs:
- 2 smoked haddock fillets
- Bunch kale
- 6 eggs
- 1 can butterbeans
- 4 rashers streaky bacon or pancetta
- 1 onion
- 1 clove garlic
- 1 tsp tumeric
- Pinch paprika
- Pinch saffron
- 100 ml chicken, fish or veg stock
- 2 tsp cream cheese (optional)
Steps to make to make Smoked haddock, kale and butterbean baked eggs
- Chop the pancetta and add it to a hot pan
- Chop onions and garlic and soften in the pan
- Chop the kale and add that
- Make a gap in the pan and place sliced haddock skin side down
- Add the stock and butterbeans. Add the spices and reduce for a few mins
- Make pockets in the mixture and break in the eggs. Bake in the oven for 5mins or until the whites are cooked but the yolk is soft
- Season and serve topped with a spoonful of cream cheese
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