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Smoked Haddock, Eggs and Spinach

Ingredients:

• 400g Regal Boned Smoked Haddock Fillets, fresh or defrosted, skinned
• 500g Spinach
• 3 Eggs, hard boiled
• 1 Packet Cheese Sauce, made up to instructions
• 50g Cheddar Cheese, grated
• 50g Fresh Breadcrumbs
• 10g Butter

Method:

1. Pre-heat the oven to 190C/170C/Gas Mark 5
2. Place the haddock fillets in an ovenproof dish, add 4tbsps of water and bake for 20-25 minutes or until cooked.
3. Cook the spinach in a frying pan with 2 tbsps of water until wilted then drain.
4. Grease another ovenproof dish with the butter, spread the spinach in the bottom and add the smoked fish on top.
5. Shell and slice the eggs and place in a layer over the fish.
6. Pour over the cheese sauce, sprinkle with cheese and breadcrumbs and bake for 10 minutes until golden.

Serves 4