Instructions: Skin the fish and roughly cut into chunks.

Melt the butter in a large saucepan. Add the spinach, cover and cook over a medium heat for 3 minutes until the leaves have wilted. Season, then stir in a little grated nutmeg and 30ml (2tbsp) of creme fraiche.

Divide the spinach between two lightly greased individual gratin dishes.

Top with the mackerel and capers.

Make two depressions in the spinach mixture in each dish and carefully break an egg into each hollow.

Mix the remaining creme fraiche with the Boursin and warm gently to simmering point. Spoon over the spinach and fish and sprinkle with Parmesan cheese.

Bake in a preheated oven 190 C, 375 F, gas mark 5 for approximately 20 minutes until the eggs are cooked and the dish is thoroughly heated.

Serve immediately garnished with fresh chives and accompanied by warm crusty bread.

NOTES : This supper dish combines the traditional flavours of Eggs Florentine u spinach, eggs and cheese u with smoked fish and capers. Simply serve with warm crusty bread such as Waitrose brown flute. All Waitrose eggs are produced to the highest standard of hygiene and welfare which is symbolised by the Lion Quality mark on the box.

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