Fisherman's Eggs Breakfast
Breakfast or Brunch it doesnt matter, this recipe is a breakfast of champions and will get you up and running to take on the day.
Cooking is such a sensory experience. The smell of a freshly brewed pot of coffee, the visuals of a juicy red tomato on a green salad and even the sound of cracking an egg into a smoking hot pan.
Sunday brunch is a speciality of mine, the sun is streaming in through the kitchen window, I have the ‘Kitchen Swagger’ playlist playing on Spotify and it’s time for a feed.
Ingredients (Serves 1)
1 Tin Sardines in olive oil
2 Spring onions finely chopped
Tabasco sauce (optional)
Pre-heat oven to 200C
Drain sardines then flake into an oven-proof dish and combine with chopped spring onions and seasoning. A few splashes of Tabasco sauce here will really wake you up.
Place in the oven for 5 minutes
Remove dish from oven and create 3-4 small wells in the mixture, break eggs onto the top with the yolks sitting in each of the wells. Return to the oven and bake for a further 15 mins approx. or until the egg whites are just cooked on top. Ideally they’ll still have a slight jiggle to them.
Remove from the oven again and allow to stand for 1 minute. In which time the eggs should harden up ready for serving. I find this works best in individual dishes but you could use a larger dish for multiple servings, it can be messy to portion out though.
Serve alone as a breakfast or combined with a quick avocado salad w/ balsamic dressing for a larger meal.
And the obligatory strong black coffee.
Chris ‘get your jiggle on’ Pinner