Smokey Bacon & Swiss Cheese Spiked Cloud Eggs, with Smoked Haddock & Spinach


This Father’s day, kiss bland cereals and dry toast goodbye! Instead, wake up your old man with the King of all breakfast’s, with this cloud egg and smoked haddock dish. You can expect protein and flavour in equal measures.


Serves 2:

  • 2 eggs
  • 2 smoked haddock fillets
  • 3 slices of streaky bacon, cut into small pieces
  • 50g of grated cheese
  • A handful of spinach
  • Black pepper

For the cheddar and chive sauce:

  • 60ml of milk
  • 60 ml of cream
  • 1 tbsp. of butter
  • 1 tbsp. of flour
  • 1 egg yolk
  • A tsp. of chives
  • A sprinkling of cinnamon
  • 1 cup of finely grated cheddar cheese
  • Salt and pepper, to season


Step 1: Place 2 smoked haddock fillets into a pre-heated oven (180C) and cook for approximately 20 minutes, or until done. Meanwhile, separate your eggs and set the 2 yolks aside.

Step 2: Whisk the egg whites and carefully fold in the grated cheese and streaky bacon.

Step 3: Use the whisked egg mixture to create two small, raised circles on a baking try, on top of non-stick parchment paper. Make a well in the middle of each circle so you can add in the yolk later.

Step 4: Put the egg mixture in the oven for approximately 5/6 minutes. Remove from the oven and place the yolks into the two wells, then put the baking tray back into the oven for approximately 3 minutes.

Step 5: Meanwhile, make the sauce by melting the butter in a saucepan and adding in the flour, whisking with a folk for 1 minute. Combine the milk and cream, then add to the saucepan slowly, whisking until the thick. Add in an egg yolk and cook for 30 seconds, on a low heat.

Step 6: Next, add in the cheese to the sauce mixture and stir until well combined. Add the cinnamon and season with salt and pepper, then remove from the heat.

Step 7: To finish, stack up your breakfast. Begin with a handful of spinach, then place the haddock fillet on top, drizzling the cheddar and chive sauce on top. Finish by delicately placing the cloud eggs on top…and enjoy.

Recipe courtesy of The Saucy Fish Co. – now available in the freezer aisle. For more info visit


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