Ingredients

• 200g (7oz) smoked haddock
• 1 small onion, peeled and halved
• 200ml (7fl oz) milk
•   salt
•   freshly ground black pepper
• 30g (1oz) butter
• 30g (1oz) flour
• 6 eggs
•   butter, for greasing
• 200g (7oz) grated Gruyère or melting cheese such as mozzarella, grated

Method

1. Preheat the oven to 200°C/gas 6, and also preheat the grill.
2. Place the haddock and onion in the pan, pour the milk over, season and bring to the boil over a medium heat. Remove the pan from the heat and set aside for 15 minutes.
3. Take out the fish and onion and set aside until slightly cooler. Pour the milk into a jug.
4. Return the pan to the heat, melt the butter and add the flour. Season well, whisking in the milk a little at a time until it is all taken up. Bring to the boil, then simmer for 5 minutes until thickened.
5. Remove the skin from the fish and discard along with the onion. Flake the fish into the sauce and stir, then remove the sauce from the heat.
6. Break the eggs into a bowl, season and mix.
7. Butter the heat-proof dish and pour in the eggs. Top with the fish sauce and cover with the cheese.
8. Cook on the middle shelf for 12 minutes. Remove from the oven and grill until puffy and golden. If you like, garnish with spring onions.

Notes