- 1 egg
- 1 tin of mackerel in tomato sauce
- 2 pudding spoons of milk
- Pepper for seasoning
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).