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22 Harley St, London W1G 9PL

Serves 6
Preparation time 10 minutes
Cooking time 10 minutes
Preheat oven to 350°F/180°C, gas mark 4.


  • 4oz smoked haddock (or cod),
  • 6 eggs,
  • 1 teaspoon cayenne pepper.

Place a layer of fish on the bottom of a cocotte bowl / ramekin (6 in total). Break an egg into each dish and sprinkle with salt and pepper. Cover each cocotte with greaseproof or waxed paper or aluminium foil. Stand the dishes in a baking tin which is at least the same depth as the cocotte bowls. Pour boiling water into the tin until it reaches halfway up the outside of the cocotte bowls. Place in the oven and bake 10 minutes. Remove from the oven, sprinkle a little cayenne pepper on each bowl, and serve.