Fish and Eggs
Jessica
from the NYTimes
ingredients
- 3 tblsp salter butter
- 2 8oz boneless skinless flounder fillets
- 4 lg eggs
- 1/2 tsp paprika
- 3 tblsp scallions (optional)
- 3 tbls parsley
- 1 1/2 tblsp capers (chopped & drained)
directions
- 1
Preheat oven to 400°. Pour butter in oven safe pan. Place fish in pan and turn to coat with butter. Season with S&P and about half of the herbs.
- 2
Bake for 2-4 minutes, then add eggs (for runny eggs, wait approx 3 minutes). Crack the eggs in the pan. Season eggs with rest of herb mixture. Continue baking until fish is opaque and eggs are lightly set, 7-8 minutes more.
Source: Jessica
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