Boiled eggs with mackerel soldiers

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Boiled eggs with mackerel soldiers
  Serves 2
  Easy
Cooks in: 5 minutes
  From: Nutrition Magician
Chef: Nutrition Magician

Contains: Gluten, Wheat, Eggs, Fish, Milk

Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.

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Energy: 538 kcal, 27%
Fat: 29.8g, 43%
Saturates: 15.3g, 77%
Sugars: 3.9g, 4%
Salt: 3.1g, 52%
Protein: 19.9g, 40%
Carbohydrate: 45.8g, 18%
Fibre: 3g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

Inspired by a classic Gordon Ramsay egg-and-soldier combination, but adapted using rich, smoky mackerel and a dash hot sauce instead of anchovies.

Tip:
I have found that lowering the eggs into boiling water and cooking for 4 and a half minutes makes perfect firm white, runny yolk boiled eggs every time. If you prefer your eggs a little more done - experiment, try cooking for 5 minutes instead.

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Ingredients

  • Main Ingredients
  • 2 Whole:Free Range Egg
  • 250 g:Mackerel (Tinned in Olive Oil), (2x 125g tin)
  • 0.25 Tsp:Black Peppercorns, Ground - to taste
  • 50 g:Salted Butter
  • 4 Slice:Sourdough Bread
  • 2 Tbsp:Fresh Flat Leaf Parsley, Chopped
  • 1 Tsp:Hot Sauce (Bottled)
  • Seasoning
  • 0.25 Tsp:Fine Sea Salt, to taste

Method

  1. Bring a pan of water to a steady boil over medium-high heat.

  2. Drain the canned mackerel, setting aside the excess oil or juices, then transfer the fish to a mortar with a pinch of black pepper and a dash of hot sauce. Grind until completely smooth, work in the butter, and mash until thoroughly blended. Taste the mackerel butter, adding a bit of salt or extra pepper if needed.

  3. Cook the eggs: Carefully lower the eggs into the boiling water and cook gently for 4½ minutes. Immediately remove them from the water once the timer goes off.

  4. While the eggs cook, heat a heavy frying pan over medium temperature and drizzle in 1–2 tablespoons of the reserved mackerel oil (or olive oil). Lay in the bread and toast both sides until crisp and golden brown.

  5. Generously coat the warm toast with the prepared mackerel butter, scatter over the chopped parsley if desired, and cut into thin soldiers.

  6. Serve the toast soldiers right away alongside the soft-boiled eggs.

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