Fish and Shellfish | Small Plates to Share

Avocado Toast with Sardines & Sunny Side Up Eggs

The combination of textures and flavors—from the creamy avocado to the rich, oily sardines, and the runny yolk—makes for a breakfast or brunch that's both nourishing and indulgent. Perfect for Brunching.



Time: 10 Minutes
Yield: 1 Serving
  • Begin by drizzling EVOO on your bread and toast to your preferred level of crispiness.
  • Slice the avocado and place it on your toast.
  • Layer the Portomar Sardines on top of the avocado. If you're using tomato, add thin slices on top of the sardines.
  • Heat a small non-stick pan over medium heat and add a drizzle of EVOO. Crack the eggs into the pan, cooking until the whites are set, but the yolk remains runny, for that perfect sunny side up.
  • Gently place the cooked egg on top of the sardines. Drizzle with a bit more EVOO for a rich, silky finish.
  • Garnish with fresh dill, if desired, adding a fresh, herby contrast to the rich flavors of the dish.
  • Add fresh cracked pepper and salt to taste.
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