Catholic Recipe: New Brunswick Egg Tarts
DIRECTIONS
Drain salmon; reserve liquid. Flake fish; remove bones. Add unbeaten egg to fish; combine. Add bread crumbs, seasoning, liquid from salmon. Heat mixture in double boiler, stirring constantly until egg is partially cooked. Remove from heat; cool slightly. Divide mixture in 6 parts. Shape each mass into a nest; place on greased baking sheet. Break 6 eggs, one at a time, into each nest. Bake 15-20 minutes at 350° or until eggs are just set. Yield, 6 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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