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- Fisherman's Eggs En Cocotte
- (Uova in Cocotte alla Pescatora)
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- Ingredients:
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- 4 eggs
- 3 oz (80 grams) canned sardines in oil, drained
- 1 oz (25 grams) butter, plus extra for greasing
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
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- Directions:
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- Preheat the oven to 180°C (350°F) Gas Mark 4.
Grease four ramekins with butter.
Remove the bones from the sardines and chop the flesh.
Divide the flesh among the ramekins.
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- Break an egg into each dish, season with salt and pepper to taste and dot with the butter.
Place the ramekins in a roasting tin.
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- Add boiling water to come about halfway up the sides and bake for about 8-10 minutes or until the egg whites are lightly set.
Alternatively, place the roasting tin over a low heat for 8-10 minutes.
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- Sprinkle with the parsley and serve. Serves 4.
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- That's it!
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