Sardine Breakfast Salad
A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.
Servings: 2
Ingredients
- 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
- 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: 235kcal | Carbohydrates: 3g | Protein: 21g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 252mg | Sodium: 396mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 912IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 3mg