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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
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings:
2
Author:
Brittany Mullins
Ingredients
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
Instructions
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
Serving:
2
|
Calories:
237
kcal
|
Carbohydrates:
4
g
|
Protein:
21
g
|
Fat:
16
g
|
Fiber:
2
g