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

  • 3-4 eggs

  • Seasoning

  • Tabasco sauce (optional)


  1. Pre-heat oven to 200C

  2. 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.

  3. Place in the oven for 5 minutes

  4. 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.

  5. 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