Baked Flounder and Eggs
Post date
Monday, October 20, 2014 - 09:15
Source of Recipe
Melissa Clark, New York Times, January 6, 2009
Source Website
Serves/Makes/Yields
2
Recipe Description
Fish is a breakfast staple all over the world, from the grilled fish and rice of Japan, to kippers and eggs in England, to bagels-and-lox brunches. But here, fresh flounder for breakfast is exotic and unexpected. This recipe puts the fish and the eggs in one pan and adds a pungent green garnish.
Ingredients
3 tablespoons unsalted butter, melted
2 8-ounce boneless, skinless flounder fillets, rinsed and patted dry
¾ teaspoon kosher salt
½ teaspoon paprika
Freshly ground black pepper
4 large eggs
3 tablespoons chopped scallions (optional)
3 tablespoons chopped parsley (optional)
1 ½ tablespoons drained capers, chopped (optional)
Preparation
- Preheat oven to 400 degrees.
- Pour butter in a 13-by-9-inch metal baking pan.
- Place fish in pan and turn to coat with butter.
- Season with about half the salt and paprika, and plenty of black pepper.
- Bake for 2 to 4 minutes, then add eggs (if you like runny eggs, add them after 3 or 4 minutes; for medium-firm but still slightly runny eggs, add them after 2 minutes, and for very firm eggs, you can add them along with the fish at the beginning). Crack eggs into pan in the corners; eggs should land next to, not on top of fish.
- Season eggs with remaining salt, paprika and more pepper.
- Continue baking until fish is just opaque and eggs are lightly set, 7 to 8 minutes more.
- Combine scallions, parsley and capers, if using.
- Transfer fish and eggs to serving plates; garnish with caper mixture.
Nutrition Information
None Available.