Another slightly adapted Crumbs recipe - as ever very nice! Good light lunch or supper. Give it a shot! Elena tried it the other day and said it was good. Crumbs reckon it only takes 10 minutes but we both found it takes more like 15-20, depending on how you like your egg. I realise I have not excelled myself with the photo below but this does TASTE great.
Ingredients
Method
Heat the oven to 190 and boil a kettle.
Pour/gloop the fish into a ramekin. Add the milk. Give it a stir. At this point it looks pretty nasty but do not fear it gets better! Season.
Now crack the egg over the top of the fishy mix.
Put the ramekin into a baking tray (I used a cake tin) and fill the tin with boiling water (be careful!). It wants to be about half way up the side of the ramekin.
Chuck the tin gently (somewhat oxymoronic there) into the oven and cook for 15-20 mins. Mine took 16 mins exactly and the egg was nice and runny! Check it after 10 mins just in case the oven is hotter than mine (it's about 300 years old).
- 1 egg
- 1 tin of mackerel in tomato sauce
- 2 pudding spoons of milk
- Pepper for seasoning
Method
Heat the oven to 190 and boil a kettle.
Pour/gloop the fish into a ramekin. Add the milk. Give it a stir. At this point it looks pretty nasty but do not fear it gets better! Season.
Now crack the egg over the top of the fishy mix.
Put the ramekin into a baking tray (I used a cake tin) and fill the tin with boiling water (be careful!). It wants to be about half way up the side of the ramekin.
Chuck the tin gently (somewhat oxymoronic there) into the oven and cook for 15-20 mins. Mine took 16 mins exactly and the egg was nice and runny! Check it after 10 mins just in case the oven is hotter than mine (it's about 300 years old).
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