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Smoked Haddock and Cheesy Egg Bake

Smoked Haddock and Cheesy Egg Dip

Prep time:

Cook time:

Serves: 4

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 in just over an hour and is full of flavour.
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  • 2 slices of bread
  • 2 medium potatoes, cut into ½ inch cubes
  • 300g smoked haddock
  • 100g mature cheddar, grated
  • 2 eggs, hard-boiled and chopped into eighths
  • 50g parmesan, finely grated
  • 3 drops tabasco (optional)
  • 200ml double cream


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.

Step 2

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

Step 3

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

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.

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.

Step 6

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

Step 7

Bake in the oven for 30 mins before serving.

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