1 bag silverbeet
knob of butter
3 spring onions, thinly sliced
1 clove garlic, crushed
400 grams moist smoked fish
½ cup cream
1 teaspoon Dijon mustard
4 tablespoons panko crumbs
4 tablespoons freshly grated parmesan
sea salt and freshly ground pepper
4 x 1½ cup capacity ovenproof baking dishes, lightly buttered
Preheat the oven to 180˚C.
Place the buttered baking dishes on a lipped oven tray.
Wash the silverbeet in cold water and drain well. Trim off the tough white stalks and discard. Roughly chop the leaves.
Heat the butter in a sauté pan and cook the spring onions and garlic for 2 minutes. Add the silverbeet and turn until wilted and tender. Season.
Remove the skin and bones from the fish and pull into bite-sized pieces. Add to the silverbeet and combine.
Divide between the baking dishes and make a small hollow in the centre of each. Break 1 egg into each hollow, keeping the yolk whole.
Whisk the remaining two eggs with the cream and mustard and season. Carefully spoon the cream mixture over the egg in each dish.
Scatter over the crumbs and parmesan and a grind of pepper.
Bake for 15–20 minutes until the white is set and the yolks still have a slight wobble. Serve with hot buttered toast.