Fisherman’s eggs is my kind of brunch.
It’s healthy, quick and stuffed with enough protein that you won’t need to eat again for a few hours.
And it’s also very timely given that Easter is just around the corner…seriously, where is this year going?! It seems like once you hit your late twenties, every year disappears into a wormhole until you wake up one morning and you’re 65.
(hopefully a rockin’ 65 if you’ve been eating your fisherman’s eggs)
So what are y’all up to for the Easter weekend? Hubs and I are planning on forking over some cash to our local resort for the privilege of hanging out by their pool all day and taking advantage of their pool bar.
If there’s one thing I cannot resist in this life it is a pool bar – it’s a bar in the water! What’s not to like?!
Fisherman’s Eggs (serves 2)
*adapted from Chow, which adapted from The Silver Spoon
- 125g can sardines
- 4 large eggs
- 2 tsps fresh parsley leaves, finely chopped
- 1/4 small, white onion
- 2 cloves garlic, minced
- Preheat oven to 375, place an ovenproof dish inside while you assemble the ingredients.
- Flake the sardines together with the parsley, garlic and onion. Season generously with black pepper and tip into the heated ovenproof dish. Put in oven for five minutes.
- Gently crack the eggs into a bowl. Remove the sardines from the oven and carefully pour the eggs on top. Season generously and return to oven for 15 minutes until the eggs are cooked but jiggly. Let sit for a few minutes before serving so they congeal further.
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