This post is sponsored by King Oscar | Opinions are my own
One of the best things about the weekend, aside from the freedom to sleep in and spend most of the morning in jogging pants or leggings, is treating ourselves to a glorious breakfast.
Throughout the week, morning’s just don’t feel like they belong to us.
If you’re the type to skip breakfast before work, you know how precious those Saturday morning egg sandwiches are—and if you’re the type to do a healthier breakfast on weekday mornings… you know how precious those Saturday morning egg sandwiches are.
This Breakfast Egg and Tomato Sardine Sandwich puts a pescetarian spin on the usual breakfast ‘wich by replacing bacon with zesty tomato sauce-slathered sardines. It’s a healthy and balanced option that tastes like a treat!
Breakfast Egg and Tomato Sardine Sandwich
This glorious ‘wich is totally flexible. Personally, I love a runny yoke. It creates a sauce for each bite and, let’s face it, it presents the money shot for any breakfast sandwich photo shoot.
Ooey gooey goodness.
Keep in mind that it’s important to be careful with eggs. If you like a runny yoke, your safest bet is to use pasteurized eggs.
If you’re more into scrambled, sunny side up, or over hard, that’s cool! Any style of egg will work in this sandwich. And if you *really* want to amp things up, you can smother some mayo on your toast or drizzle hot sauce over it.
Which way will you dress your breakfast ‘wich?
King Oscar’s Brisling Sardine’s in Zesty Tomato Sauce.
King Oscar has an amazing selection of high-quality sardines—one that will quickly bump off any apprehension about canned fish. With this recipe, I opted for His Majesty’s wild-caught, Kosher-certified sardines slathered in zesty tomato sauce, which is made from tangy, sun-ripened tomatoes.
As much as I encourage the use of these saucy gems, because they’re delicious, any of KOs sardines will work in this wicked ‘wich. So if you have a different variety kicking around in your pantry, give it a whirl—and report back to me!
For more delish recipes that bring King Oscar to your table, try these:
- For breakfast: Fisherman’s Huevos Rancheros
- Lunch: Mediterranean Mackerel Protein Wrap, Mini Puttanesca Pizzas
- Dinner: Five-Ingredient Weeknight Pasta With Sardines and Tomatoes, Zucchini Noodles With Mushroom Sauce and Peppered Sardines
- And entertaining: Crispy Fish Cakes With Lemon Caper Yogurt Dip, Smoked Fish Dip With Spinach
Not sure if King Oscar products are available near you? Find out here.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.
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Breakfast Egg and Tomato Sardine Sandwich
This bomb Breakfast Egg and Tomato Sardine Sandwich with lettuce and tomatoes is a delicious pescetarian spin on the traditional BLT.
- 2 slices of bread, toasted
- 1 3.75 oz can of King Oscar's Brisling Sardines in Zesty Tomato Sauce
- 1 tsp olive oil or butter
- 1-2 pasteurized eggs, cooked to your preference
- 1/2 cup leafy greens, like lettuce or baby spinach
- 2 slices of tomato
- Kosher salt and cracked black pepper
- Cheddar cheese
- Hot sauce
- Slices of avocado
Cook your eggs in a pan to your preference. To get a yoke-y sunny side up egg like the one pictured in this post, heat the oil in a medium skillet over low heat until the oil is shimmering just slightly. This should take about 5 minutes. About 3 minute in, toast your toast. (Or try to time it so that your toast is still warm by the time your eggs are ready. Every toaster is different.)
Once the oil is shimmering, carefully crack your egg into the pan; repeat with the other egg if you're using two. Cover with a tight lid and simmer, uninterrupted, until the whites are completely set. This should take 2 to 2.5 minutes. While the eggs cook, place the tomato-sauce slathered sardines onto one slice of toast, then top it with leafy greens and tomatoes. Slather the other slice of toast with mayo if you wish.
When the eggs are done, carefully transfer them to your sandwich, placing them over the tomatoes. Season with salt and pepper. If desired, place cheese over eggs with a drizzle of hot sauce.