Recipe - Avocado Toast with Sardines & Sunny Side Up Eggs

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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.

Ingredients:

1 Can of Conservas Portomar Small Sardines in Olive Oil
2 slices of your choice of bread
1 ripe avocado
2 Eggs
Tomato (optional)
Drizzle of L'Estornell Organic Extra Virgin Olive Oil
Fresh dill for garnish (optional)

Preparation:

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.