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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.
Course Breakfast, Brunch
Cuisine Pescetarian
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Author Dana Sandonato


  • 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

Optional additions.

  • Cheddar cheese
  • Mayonnaise
  • Hot sauce
  • Slices of avocado
  • Microgreens


  • 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.