Open Face Sardine and Egg Sandwich
Elevate your lunchtime routine with this savory and satisfying Open Face Sardine and Egg Sandwich. This delightful recipe combines the robust richness of sardines in olive oil with the creamy tanginess of a zesty mayonnaise-Dijon dressing, enhanced by hints of fresh lemon juice and briny capers. Soft-boiled eggs add a velvety texture, while toasted sourdough or whole-grain bread provides the perfect crisp base. Topped with fresh parsley and a drizzle of olive oil, this sandwich is a flavor-packed, protein-rich meal that's as easy to make as it is delicious. Ready in just 20 minutes, it’s a quick yet gourmet option for breakfast, lunch, or a light dinner. Try this open-faced twist on a classic pairing and savor every bite!
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Recipe Information
Ingredients
- 2 slices sourdough or whole-grain bread
- 1 can (approximately 3.75 oz) sardines in olive oil
- 2 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons capers
- 1 tablespoon (chopped) fresh parsley
- 0.25 teaspoon black pepper
- 1 teaspoon (optional) olive oil
Instructions
Bring a small pot of water to a boil. Once boiling, gently lower the eggs into the water and cook for 7 minutes for a soft-boiled texture. Adjust the time if you prefer medium- or hard-boiled eggs. Once done, transfer the eggs to an ice bath to cool before peeling.
While the eggs are cooling, lightly toast the slices of sourdough or whole-grain bread until golden and crisp.
Drain the sardines from their oil and set them aside on a plate.
In a small mixing bowl, prepare the dressing by whisking together mayonnaise, lemon juice, Dijon mustard, and black pepper. Optionally, stir in 1 teaspoon of capers (you can leave the rest for garnish).
Spread a generous layer of the prepared dressing onto each toasted slice of bread.
Peel the soft-boiled eggs and slice them into halves or quarters. Arrange the sardines over the dressed bread, and then top with egg slices.
Garnish the sandwiches with the remaining capers, chopped fresh parsley, and a drizzle of olive oil if desired.
Serve immediately and enjoy this flavorful open-faced sardine and egg sandwich!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 520 mg | 40% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
