Small knob of butter
200g skinless smoked haddock cut into chunks
200ml double cream
2 tsp Dijon mustard
4 medium eggs
Small bunch chives, chopped
Toast to serve
Heat the oven to 190C/fan 170C/gas 5. Butter 4 small ovenproof dishes or ramekins (about 150ml) and put them in a small roasting tin. Divide the haddock between the dishes. Beat the cream with the mustard, lots of pepper and a little salt. Break an egg into each dish and pour over the cream mixture until all the yolks are just covered. Drop another small knob of butter into each ramekin.
Pour hot water from a kettle into the roasting tin so it comes 2cm up the sides of the ramekins. Carefully put in the oven and bake for around 20-25 minutes or until the eggs are just set. Sprinkle with chives and serve with toast and a lot of love!