Prep time 20 minutes
250g smoked haddock, skin off
8 tbsp cream
60g Gruyere cheese, grated
Salt to taste
4 thick slices Maltese bread, buttered on both sides and toasted on a griddle or non -stick pan
Poach haddock in water for 3-4 minutes. Take off heat but leave in the water, in the pan.
Wilt the spinach in a saute pan with a little olive oil. When cooked, put in a colander and squeeze out as much liquid as possible, using the back of a spoon.
Take the haddock out of the water and break into large flakes.
Divide the haddock equally between 4 cocotte dishes (like a large ramekin). Do the same with the spinach.
Make an indent in the middle, using your thumb so that the egg yolk sits in the middle of the dish and cooks evenly. Break an egg into each dish. Drizzle with the cream and cover with cheese and bake at 180°C for 8-10 minutes.
Rest for 2 minutes and serve with toast.