- recipe -

Shirred Fisherman’s Eggs

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 |

Serves four

  • 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.

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