Coldstream Baked Eggs
340g (12oz) Kipper Fillets
200ml (7floz) Single Cream
4 Large Eggs
Butter
Salt and Black Pepper
Pre-heat oven to 180°C: 350°F: Gas 4.
Place the kippers in boiling water and simmer for 2 minutes.
Drain and remove the skin and large bones.
Lightly mash the fish with three parts of the cream.
Season to taste
Butter four ramekins.
Divide the kippers between them, make a well in the centre of each.
Crack an egg into the middle of each ramekin.
Season and spoon the remaining cream over each.
Bake for 10 mins or until the eggs are cooked as desired.
Serve hot with toast.
Serves: 4
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved