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Arugula with artichoke, sardines, and over easy eggs in a white bowl on a wicker mat.

4-Ingredient Seaside Breakfast Salad

  • Author: Brittany Mullins
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 2


A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.


  • 14.375oz. 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


  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.


  • Serving Size: 2
  • Calories: 237 |
  • Sugar: 0g |
  • Fat: 16g |
  • Carbohydrates: 4g |
  • Fiber: 2g |
  • Protein: 21g