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Fisherman's Eggs En Cocotte
Fisherman's Eggs En Cocotte
(Uova in Cocotte alla Pescatora)
 
 
Ingredients:
 
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
 
Directions:
 
Preheat the oven to 180C (350F) Gas Mark 4.

Grease four ramekins with butter.

Remove the bones from the sardines and chop the flesh.

Divide the flesh among the ramekins.
 
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.
 
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.
 
Sprinkle with the parsley and serve. Serves 4.
 
That's it!
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