Baked Flounder and Eggs
Source Website
Source of Recipe
Melissa Clark, New York Times, January 6, 2009
Serves/Makes/Yields
2
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.