Sardine Breakfast Salad Recipes

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SARDINE BREAKFAST SALAD



Sardine Breakfast Salad image

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

1 - 4.375 oz. can of Wild Planet Wild Sardines (in Water or Extra Virgin Olive Oil)
2 fresh eggs
1 cup of organic arugula
5 Tablespoons of marinated artichoke hearts (chopped)
sea salt and black pepper (to taste)

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

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