25g/1 oz butter, plus extra for greasing
80 g/3 oz canned sardines in oil , drained
4 eggs 1 sprig fresh flat-leaf parsley, chopped salt and pepper


1.reheat the oven to 180°C/350°F/Gas Mark 4. Grease four ramekins with butter. Remove the bones from the sardines and chop the flesh.
2.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.
3.Alternatively, place the roasting tin over a low heat on the hob for 8-10 minutes. Sprinkle with the parsley andserve.

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