American•healthy
Sardine Breakfast Salad
A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 4.375 oz.-can Wild Planet Wild Sardines (in Water or Extra Virgin Olive Oil)
- 2 fresh eggs
- 1 cup organic arugula
- 5 Tablespoons marinated artichoke hearts (chopped)
- sea salt and black pepper (to taste)
Instructions
- 1
Preheat oven to 375°F
- 2
Place sardines in a small bowl and use a fork to break apart the meat. Add artichoke hearts and toss to combine.
- 3
Place sardine and artichoke mixture into a small oven-safe dish. I used a small oven-safe skillet.
- 4
Break the eggs on top of the sardine mixture.
- 5
Sprinkle with salt and pepper to taste.
- 6
Bake for about 10-12 minutes, or until eggs cooked to preferred doneness.
- 7
Serve over arugula.