January blues hit hard this time of year, with money low after Christmas and cold evenings feeling colder. This scrumptious recipe by Wade Murphy costs roughly €9.36 or make, with €2.34 per portion, so you won't have to scrimp on yummy dinners.


  • 550g smoked haddock fillets
  • 500mls semi skimmed milk
  • 20 leaves baby spinach
  • 4 tbsp double cream
  • 4 large free range egg
  • 2 tbsp grated cheddar cheese
  • 1 tbsp sliced scallions
  • 1 tsp chopped chives
  • 1 tsp chopped parsley
  • Salt & pepper

To Serve:

  • Salad leaves
  • Olive oil
  • Wedge of lemon


  1. Preheat the oven to 175oC.
  2. Place the milk in a pot and heat until just simmering. Add the smoked haddock and cook at a gentle simmer for about 6 mins. Remove the haddock from the milk and allow to cool.
  3. Divide the cooled haddock between the 4 ramekin dishes. Add the cream, scallions and chopped herbs. Carefully crack 1 free range egg into each ramekin. Sprinkle with the grated cheddar cheese and reason with salt and pepper.
  4. Place the ramekins on a flat tray, put in the centre of the preheated oven and bake for 13-15 mins. The egg yolks should still be slightly runny.
  5. Place the salad leaves in a bowl and dress with the olive oil and lemon juice. Season with salt and pepper and serve the haddock pots with them.