Sardine Toast with Eggs

Sardine toasts have a creamy garlic mayo base, tinned sardines, hard-boiled eggs, and microgreens for a nutrient-dense breakfast or snack.

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Spread butter on both sides of the bread and toast in a stainless steel skillet over medium-high heat until golden.
Transfer the sardines to a small bowl and mash them with the back of a fork until mostly smooth, leaving some small chunks for texture. Pour in the oil from the tin to add moisture and create a smoother consistency.
In a small bowl, combine mayonnaise and minced garlic together. Spread over the toasted bread.
Spread the sardine pate evenly over the mayo-coated toast. Finely shred the hard-boiled eggs and sprinkle them over the sardine pate.
Top with sprouts and flaky sea salt and a drizzle of lemon juice.

Storage: Store leftover sardine toasts in an airtight container for up to 2 days. These glass snap containers are perfect for leftovers.

Helpful Tips:

Control the heat – Medium-high heat is key to getting the perfect golden toast without burning it. And don't forget to butter the toast.

Make it chunky – Mash the sardines well but leave some chunks for texture. If you find that it's a little too dry, just add more oil from the can until you reach the desired consistency.

Finely shred eggs - Use a box grater or a hand-held fine shredder to grate the eggs for a delicate texture—smaller shreds work best. If you don’t have either, just chop the eggs as finely as possible. Shredding chilled eggs helps to maintain the texture so boil them the night before if you have the time.

Toast the bread well - To prevent fogginess, toast the bread until it's golden brown and crispy (this will create a hardy barrier). You may want to toast it a bit longer if you're using softer bread.