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1
Preheat the oven to 220C/Fan 200C/Gas 7.
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2
Place 4x200ml ramekins on a baking tray.
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3
Put the spinach in a large saucepan with the tablespoon of cold water and cook over a medium heat until the leaves are wilted, stirring often.
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4
This will take 2-3 minutes.
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5
Tip the spinach into a sieve and pres it well with a ladle or the back of a wooden spoon to squeeze out as much water as possible.
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6
Transfer it to a bowl and add the haddock, creme fraiche, spring onions, cornflour and lots of freshly ground black pepper.
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7
Mix well and divide the mixture between the ramekin dishes.
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8
Cover each dish with lightly oiled foil and bake for 15 minutes until bubbling.
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9
Take the dishes out of the oven and stir each one well.
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10
Make a dip in the centre of each haddock mixture with the back of a spoon.
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11
Break an egg into each ramekin and season with a little ground nutmeg if you like.
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12
Cover with the greased foil once more and put the ramekins back in the oven for about 8 minutes, or until the eggs are almost cooked.
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13
The egg white should no longer look transparent, but the yolk should be runny.
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14
Take the dishes out of the oven, leave the foil in place, and allow to stand for a further 2 minutes, or until the eggs are almost set.
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15
Serve with crispbreads.
