Preheat the oven to 200°C.
In an oven proof pot(16 cm), heat the butter and add the spinach and cook until wilted. Remove pot from heat. Sprinkle the spinach with half of the cheese.
Cut the raw haddock into bite size pieces and place on top of the spinach in a single layer.
Arrange the blanched asparagus between the fish and sprinkle with spring onions.
Whisk the cream, zest and seasoning together and pour over the fish and veg.
Gently crack the eggs one by one into the crevices between the ingredients. Sprinkle with the remaining Parmesan making sure you cover the eggs.
Season once more.
Bake uncovered for +- 20 minutes or until golden and the eggs are just set.
Sprinkle with some extra lemon zest and chopped chives. Serve immediately.
Recipe reprinted with permission of Bits of Carey
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