Sardine Breakfast Salad
A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 2
- 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
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.
Serving: 2 | Calories: 237kcal | Carbohydrates: 4g | Protein: 21g | Fat: 16g | Fiber: 2g