Fisherman’s eggs en cocotte

Posted: January 31, 2015 by nietize in Eggs, Italian, Sardine
Tags: ,


From The Silver Spoon
Serves 4


25g butter, plus extra for greasing
80g canned sardines in oil, drained
4 eggs
1 fresh flat-leaf parsley sprig, chopped
salt and pepper

Preheat the oven to 180 degrees if you wish to bake the eggs. 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 8-10 minutes or until the egg whites are lightly set.

Having a pretty horrendous week and needed to go back to the office. Had a couple of tins of sardine and decided to google for a recipe for them so that I can at least do some cooking. Found this very simple recipe and decided to go with it. Love how the egg smoothens the taste of the sardine. Very good combination!

  1. Vinny Grette says:

    This looks really really healthy – must say, though, that I find sardines a bit strong to really really like! I’ll have to try your combination, because I’m always looking for ways to like sardines 🙂

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