Baked eggs with smoked mackerel and dill
25 MINUTES | SERVES 4 | EASY LC GF
A super ‘master’ recipe, also known as shirred eggs, or simply as baked eggs. Nothing could be simpler: take a few eggs and a few good things from your fridge or pantry, combine everything together and tuck in. There are infinite variations – just make sure your eggs are really fresh and the cream is rich and unctuous.
butter 1 tbsp smoked mackerel fillets 2, flaked dill chopped to make 2 tbsp double cream 6-8 tbsp eggs 4 flat-leaf parsley chopped to make 1 tbsp pul biber or dried chilli flakes a pinch (see cook’s notes) crusty bread to serve (optional)
• Lightly butter a 19cm round or oval gratin dish. Sprinkle the mackerel flakes and dill over the base. Pour 1/2 of the cream into the dish and carefully break in the eggs. Season and spoon the remaining cream over the top.
• Put the dish in a larger pan filled with enough hot water to come halfway up the egg dish, cover with a lid and bring to a simmer on the hob. Continue to cook either gently on the hob or, uncovered, in a moderate oven (180C/fan 160C/gas 4) for 10 minutes for a soft egg, or 12 minutes for a firmer egg.
• Serve immediately, sprinkled with chopped parsley and pul biber. Serve with some crusty bread, if you like.
COOK’S NOTES
Pul biber is flaked mild red Turkish chilli pepper. Buy from Middle Eastern grocers, online or substitute with a pinch of regular dried chilli flakes.
PER SERVING 477 KCALS | FAT 44.3G SATURATES 20.9G | CARBS 1.2G | SUGARS 0.8G FIBRE 0.1G | PROTEIN 18.3G | SALT 1.2G