- 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
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.