Coldstream Baked Eggs RecipeOrigin: Britain Period: Traditional |
Ingredients:
340g kipper fillets 
Coldstream Baked Eggs Preparation:Method:Place the kippers in boiling water and simmer for 2 minutes. Drain and remove the skins and any large bones. With a fork, lightly mash the fish and incorporate 150ml of the cream. Season to taste. Butter four ramekins and divide the kippers between them. Make a well in the centre of each and crack an egg into the middle of each ramekin. Place in a n oven pre-heated to 180°C and bake for 10 minutes, or until the eggs are cooked (they can be as runny or as solid as you like). Serve with hot toast. |
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