Sardine & Egg Sandwich

When I want my omega  3 especially in the morning; I reach for Titus Sardine...remember that brand fellow Nigerians? hmm! I'm telling ya, especially when you wake up late. Now don't judge...can't eat egg the way we used to growing up. Overcooked with proteins crying for help!

come with me and see I how made this simple but tasty brunch...

Ingredients;

1 large egg

1/4 tsp freshly cracked black pepper

salt to taste

1/2 tsp dijon mustard

1 Titus Sardine

1/4 tsp minced onions and habanero pepper (optional)

Direction;

Use a non stick 5" pan. Set on medium heat. Add 1 tbsp canola oil. Once hot, carefully crack egg in to the center of pan, season with salt and pepper.  Reduce heat to low and cover with lid. Let it cook for just 3-5 minutes till white is completely cooked and yolk slightly runny (Never let it brown)!

While that is ripping, toast 2 sliced multigrain bread to golden brown (this allows for toasty texture that can stand any sauce -in this case the goodness of egg yolk and sardine without tearing and or bread being saggy). Open sardine, drain liquid and whisk with dijon mustard and onion-pepper mixture till emulsified. (it becomes slightly thickened). Check for seasoning or add salt if needed. Plate by layering sardines on toasted bread, top with egg and sauce. If sauce is too much or too runny, use less. This must be served right away so the sauce don't sag your bread.

Note;

if pepper is too hot, use black pepper. If you can't find dijon mustard, use lemon zest. But you need some sort of acid to cut through some richness of egg yolk.

Perfect accompaniment; orange juice and black coffee or just orange juice or beverage of your choice and Apple to round it up!

Bonapetit!