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Arugula with artichoke, sardines, and over easy eggs in a white bowl on a wicker mat.
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4 from 2 votes

Sardine Breakfast Salad

A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2
Calories: 237kcal


  • 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