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Smoked Haddock and Cheesy Egg Dip

By not-recognized
This smoked haddock and cheesy egg dip is a comforting and simple dish ideal for a weeknight family meal. A great-value recipe that’s full of essential ingredients that you’re likely to have in the cupboard, it’s ready…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 2 slices of of bread
  • 2 medium potatoes, cut into ½ inch cubes
  • 2 eggs, hard-boiled and chopped into eighths
  • 200 ml of double cream
  • 50 g of parmesan, finely grated
  • 3 drops of tabasco (optional)
  • 100 g of mature cheddar, grated
  • 300 g of smoked haddock

Method

7 steps

  1. Step 1

    Preheat the oven at 150°C/130°C fan/gas mark 2. Place the bread in the oven on a baking tray for 20 mins or until completely dried.

  2. Step 2

    Parboil the potatoes for 5 mins – they should still be firm.

  3. Step 3

    Break up and flake the smoked haddock with your fingers, discarding any skin or bones.

  4. Step 4

    Holding back the cream and half of the parmesan, in a bowl gently stir together the potatoes, cheddar, hard-boiled eggs and half of the parmesan. Add a pinch of salt and pepper to season or if you like a couple of drops of tabasco.

  5. Step 5

    Adjust the oven temperature to 160°C/160°C fan/gas mark 3. Tip the mix into a small casserole dish and pour over the cream.

  6. Step 6

    Crumble the bread and sprinkle over the top, along with the remaining parmesan.

  7. Step 7

    Bake in the oven for 30 mins before serving.