Eggs And Sardines For Breakfast Recipes
BOILED EGGS AND SARDINES SALAD FOR KETO BREAKFAST
I love Sundays breakfasts. It is one of the best parts of the weekend when I can wake up early in the morning and prepare some fresh and delicious meal. I am trying new variations of my favourite eggs and full of healthy fat sardines. It is super easy and fast recipe, I promise! In this recipe I used my homemade keto bread, however it is only optional, you can also easily prepare the meal without it.
Provided by Zaneta Baran
Categories Breakfast Main Course Salad
Number Of Ingredients 8
Steps:
- Add pinch of salt and eggs to boiling water and boil for 7minutes
- Chop onion, tomato and lettuce
- Mash avocados in the bowl into a pure, add salt, pepper, chopped tomato, onion, lettuce
- Prepare two slices of homemade keto bread
- Prepare plate, add homemade keto bread, eggs cut into half and salad
- Enjoy!
SARDINE BREAKFAST SALAD
A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.
Provided by Brittany Mullins
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F
- Place sardines in a small bowl and use a fork to break apart the meat. Add artichoke hearts and toss to combine.
- Place sardine and artichoke mixture into a small oven-safe dish. I used a small oven-safe skillet.
- Break the eggs on top of the sardine mixture.
- Sprinkle with salt and pepper to taste.
- Bake for about 10-12 minutes, or until eggs cooked to preferred doneness.
- Serve over arugula.
Nutrition Facts : ServingSize 2, Calories 237 kcal, Fat 16 g, Carbohydrate 4 g, Fiber 2 g, Protein 21 g
AVOCADO, SARDINES & EGGS ON TOAST
A simple, super healthy and delicious quick supper.
Provided by honeybee14
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Very lightly toast the bread.
- In the meantime, prepare the avocado by removing all the flesh and mashing it in a small bowl with a squirt of lemon juice.
- Prepare the sardine mixture by emptying the tin into a small bowl, adding the crushed garlic, lemon juice, parsley and some black pepper. Break the fish up with a fork and make sure everything is mixed together.
- Spread the avocado evenly on each slice of toast, and top each slice with the sardine mixture. Pop in a medium grill for about 5 minutes until browned.
- While the toast is under the grill, fry 4 eggs. Place the eggs on top of each slice of toast, add black pepper and serve with a simple tomato and spinach salad.
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- Remove the skillet from the oven and transfer the sardine mixture into the skillet, covering the bottom of the pan entirely. Place the skillet back into the oven and bake for 10 minutes.
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- Cook your eggs in a pan to your preference. To get a yoke-y sunny side up egg like the one pictured in this post, heat the oil in a medium skillet over low heat until the oil is shimmering just slightly. This should take about 5 minutes. About 3 minute in, toast your toast. (Or try to time it so that your toast is still warm by the time your eggs are ready. Every toaster is different.)
- Once the oil is shimmering, carefully crack your egg into the pan; repeat with the other egg if you're using two. Cover with a tight lid and simmer, uninterrupted, until the whites are completely set. This should take 2 to 2.5 minutes. While the eggs cook, place the tomato-sauce slathered sardines onto one slice of toast, then top it with leafy greens and tomatoes. Slather the other slice of toast with mayo if you wish.
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- Drain the sardines and add them to a mixing bowl. Mash with a fork. Add the onion, parsley, tomato, olives, garlic, and black pepper. Mix well.
- Remove the skillet from the oven and add in the sardine mixture, spreading it out in an even layer. Return the skillet to the oven an bake for 10 minutes.
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- Heat olive oil in a frying pan over medium heat. Add shallots and garlic and fry for 1 minute until softened.
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