SARDINE BREAKFAST POTS

Sardines for breakfast anyone?
If you are smitten with sardines but don’t want to be that person stinking up the office with your little fishes for lunch, ever consider having them for breakfast? Plus, they’re probably the only fish that will be left to eat in twenty years, so we may as well get used to them now. Sardines are the superheroes of the seafood world. Inexpensive, sustainable and full of healthy omega-3 fatty acids, they are one of the few fish we can and should be eating regularly.

INGREDIENTS:

  • 2 cup (15 g) baby spinach leaves
  • 1–2 sardines, fresh and grilled  or tinned and drained
  • 2 eggs
  • 4 tablespoons grated tasty cheese ( white cheese not yellow cheese) eg: mozerella or feta

HOW TO:

Preheat the oven to 180oC (gas 4). Press the spinach leaves into a small (1-cup/250 ml capacity) ovenproof ramekin or bowl and place the sardines on top. Break the eggs over the top and sprinkle with cheese. Place onto a baking tray and bake for 20 minutes.
SUSTAINABLITY TIP: It does seem a waste to turn the oven on for one little pot. Do a batch of some other healthy baking or any other dish that uses the oven at 180 depress (gas 4), while your at it.