Why You’ll Love this Creamy Baked Haddock & Spinach Breakfast
Who doesn’t crave something warm and nourishing to start their day? This creamy baked haddock and spinach breakfast hits all the right notes. I’m talking about perfectly cooked eggs with runny yolks nestled in a bed of savory fish and wilted greens.
The combination of delicate haddock and earthy spinach creates a protein-packed meal that’ll keep you satisfied until lunch. The creme fraiche adds a velvety richness that transforms simple ingredients into something special. And can we talk about those spring onions? They add just the right bite of flavor. Perfect for weekend brunches or meal prep.
What Ingredients are in Creamy Baked Haddock & Spinach Breakfast?
Let’s talk about what makes this breakfast so special—it’s all about combining simple, fresh ingredients that create something much greater than the sum of their parts. The protein-rich haddock pairs beautifully with vibrant green spinach, while the creme fraiche brings everything together with its signature tangy creaminess. The beauty of this recipe is how these everyday ingredients transform into something restaurant-worthy with minimal effort.
- 200g spinach (about 4 packed cups)
- 1 tablespoon water (for wilting the spinach)
- 150g haddock fillets (about 5.3 ounces)
- 125g creme fraiche (about 1/2 cup)
- 4 spring onions, sliced
- 2 teaspoons cornflour (cornstarch)
- A little oil (for greasing the foil)
- 4 eggs
- Ground nutmeg (optional, for seasoning)
- Freshly ground black pepper
- Rye crispbreads (for serving)
When shopping for this recipe, freshness really matters. Look for bright, crisp spinach leaves and fish that smells clean like the ocean—never fishy. If haddock isn’t available in your area, don’t panic! You can easily substitute cod, pollock, or even salmon for a slightly different but equally delicious result. And while the recipe calls for creme fraiche, Greek yogurt can work in a pinch, though the final dish will be a bit tangier. The cornflour is essential for thickening, so I wouldn’t skip that particular ingredient.
How to Make this Creamy Baked Haddock & Spinach Breakfast
Getting this delicious breakfast on the table starts with preheating your oven to 220C/Fan 200C/Gas 7, which gives you the perfect temperature for creating that bubbling, creamy texture we’re looking for.
While your oven heats up, place four 200ml ramekins on a baking tray—these individual dishes make for such a pretty presentation, don’t they?
Next, tackle the 200g of spinach by placing it in a large saucepan with just 1 tablespoon of cold water. Cook it over medium heat for about 2-3 minutes, stirring frequently until all those bright green leaves have wilted down. It’s amazing how much spinach shrinks when cooked!
Once your spinach has wilted, transfer it to a sieve and press it with a ladle or wooden spoon to squeeze out excess moisture—this step is essential, as nobody wants a watery breakfast.
In a mixing bowl, combine the drained spinach with 150g of haddock, 125g of creme fraiche, 4 sliced spring onions, and 2 teaspoons of cornflour. Season generously with freshly ground black pepper and mix everything together until well combined.
Divide this mixture evenly between your prepared ramekins, cover each with lightly oiled foil (to prevent sticking), and bake for 15 minutes until the mixture is happily bubbling away.
Now comes the magic moment—after removing the dishes from the oven, give each one a good stir, then create a little well in the center using the back of a spoon. This cozy nest is where you’ll crack an egg into each ramekin, perhaps seasoning with a touch of nutmeg for that warm, aromatic note.
Cover again with the greased foil and return to the oven for about 8 minutes, or until the egg whites are set but the yolks remain gloriously runny.
If you’re planning to make this dish for a large family gathering, consider using a programmable slow cooker that allows you to prepare the spinach and haddock mixture ahead of time.
The final touch? Let them stand, covered, for 2 more minutes to achieve that perfect egg consistency before serving with crisp rye breads on the side. The contrast between the creamy, savory mixture and the crunchy bread is absolutely divine.
Creamy Baked Haddock & Spinach Breakfast Substitutions and Variations
Although this creamy baked haddock and spinach breakfast is delicious as written, you might find yourself needing to make substitutions based on what’s in your fridge or pantry. Any white fish works beautifully here—cod, tilapia, or even salmon if you’re feeling adventurous. No crème fraîche? Greek yogurt or sour cream make tangy alternatives.
For a dairy-free version, I’d suggest coconut cream with a squeeze of lemon. Frozen spinach can replace fresh in a pinch (just thaw and squeeze dry first), and leeks or chives work wonderfully instead of spring onions. Gluten-free? Skip the rye crisps for rice cakes or your favorite gluten-free bread.
What to Serve with Creamy Baked Haddock & Spinach Breakfast
While our ramekins of creamy fish and eggs can certainly stand alone, pairing this protein-packed breakfast with the right sides takes it from satisfying to spectacular.
I love serving these with the recommended rye crisps for textural contrast, but don’t stop there. A simple green salad with lemon vinaigrette brings brightness to cut through the richness.
For something heartier, roasted cherry tomatoes or sautéed mushrooms complement the flavors beautifully. Need a carb? Try sourdough toast or hash browns.
And let’s not forget about beverages—a zesty mimosa or strong coffee balances this indulgent morning meal perfectly.
Final Thoughts
When you first look at this creamy baked haddock and spinach breakfast, you might think it’s too fancy for everyday cooking, but I’m here to tell you it’s not.
The combination of flaky fish, wilted spinach, and that perfectly runny egg creates something truly special for your morning routine.
What I love about this dish is its versatility. You can prep the spinach mixture the night before, making morning assembly a breeze.
And don’t we all need more protein-packed breakfasts in our lives? Trust me, once you’ve tried this creamy, nutritious start to your day, toast might never satisfy you again.
