Ingredients
1 can (3.2 oz / 91 g) Cole’s smoked rainbow trout in extra olive oil
80 g fresh spinach
80 ml heavy cream
1 teaspoon Dijon mustard
2 eggs
1 teaspoon lemon zest
1 tablespoon finely chopped chives
Butter, for greasing
Sea salt
Freshly ground black pepper
Toasted bread, for serving
Directions
Preheat the oven to 350°F (180°C).
Butter two small ramekins and place them inside a baking dish.
Heat the spinach in a skillet over medium heat until wilted. Remove from heat, let cool slightly, squeeze out excess water, and chop.
Divide the spinach evenly between the ramekins.
Place the trout in a bowl with its olive oil and gently flake it. Add half of the cream (40 ml), Dijon mustard, lemon zest, salt, and pepper. Mix well.
Spoon the trout mixture over the spinach in each ramekin.
Crack one egg into a small cup, then carefully add one egg to each ramekin.
Pour the remaining cream around the eggs.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 12–14 minutes, until the egg whites are set but the yolks are still creamy.
Finish with chopped chives and freshly ground black pepper.
Serve immediately with toasted bread.
