Vickys Sardine Breakfast Bake, GF DF EF SF NF
Tinned sardines are a great source of calcium, vitamin D, vitamin B-12, potassium and omega-3 oils. My dad ate them often for breakfast on toast. They are really delicious, taste similar to herring which we do eat a lot of and a great way to get vital nutrients into the kids!
Vickys Sardine Breakfast Bake, GF DF EF SF NF
Tinned sardines are a great source of calcium, vitamin D, vitamin B-12, potassium and omega-3 oils. My dad ate them often for breakfast on toast. They are really delicious, taste similar to herring which we do eat a lot of and a great way to get vital nutrients into the kids!
Open in Cookpad AppSteps
- 1
Preheat the oven to gas 4 / 180C / 350°F and grease 4 ovenproof bowls or individual casserole dishes
- 2
Melt the sunflower spread in a frying pan and gently fry off the onion, garlic and potatoes for 5 minutes or so until the onion is softened
- 3
Season with salt & pepper and a little thyme or rosemary if you like
- 4
Divide half of the potato & onion mixture between the 4 bowls
- 5
Make sure to remove the sardines bones if they aren't already filleted and layer the fish on top
- 6
Cover with the remaining potato mixture and pour a tbsp of milk over each bowl
- 7
Cover and bake for 20 minutes then bake uncovered for 5 minutes to colour the tops or put under the grill/broiler
- 8
Serve with hot buttered toast
- 9
You can use sardines in tomato sauce too, use basil instead of thyme for flavouring
Cooksnaps
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