This is incredibly quick and easy to make, but is packed full of flavour. Ideal for a lazy weekend breakfast or lunch. A runny yolk is essential for dunking and dipping those soldiers.
Prep time: 5 minutes
Cook time:10 minutes
2 fillets of smoked mackerel, broken up into large flakes
2 teaspoon capers
4 tablespoons single cream
Chives, finely chopped
Toast, to serve
1. Pre-heat the oven to 180C. Divide the smoked mackerel and capers between two ramekins. Gently crack an egg into each and spoon a tablespoon of cream on top.
2. Season with salt and pepper, then bake in the oven for 10-12 minutes or until the egg is just set.
3. Sprinkle the chives on top and serve with plenty of buttered toast.
Suggested For You
Get top stories and blog posts emailed to me each day. Newsletters may offer personalized content or advertisements. Learn more