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.