Shirred Fisherman’s Eggs

Gluten-Free

Nut-Free

Pescatarian

It’s easy to customize this luscious dish. Substitute diced peppers or sautéed mushrooms for the tomatoes and scallions, try different herbs such as chives or marjoram, or add a little grated cheese on top of the cream.

By Betsy Nelson | Experience Life

Makes
Prep Time
Cook Time

Ingredients
Directions

Ingredients

Directions

Nutritional information

Serves | 4

Ingredients

1 tin (3.5 ounce) kippers or sardines
1/2 cup tomato, diced
2 scallions, chopped
8 eggs
1/4 cup heavy cream
2 tsp. fresh chopped thyme or other fresh herbs
Salt and freshly ground pepper to taste

Directions

Preheat oven to 400 degrees F.
Lightly butter four 6-ounce ramekins.
Mix the fish, tomatoes and scallions together and divide the mixture equally amongst the dishes.
Crack two eggs on top of the fish mixture in each ramekin.
Drizzle 1 tablespoon cream over the eggs in each ramekin, then sprinkle some fresh thyme leaves and some salt and freshly ground black pepper on top.
Bake at 400 degrees F until the eggs are no longer “jiggly,” about 10 minutes. Serve warm.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson

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