Sardine Breakfast Pots Recipe

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  • Healthy



Taken from I Quit Sugar For Life (£14.99; Macmillan)

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  • 1⁄2 cup (15 g) baby spinach leaves
  • 1–2 sardines, fresh and grilled (see page 116) or tinned and drained
  • 2 eggs
  • 4 tablespoons grated tasty cheese


  • Preheat the oven to 180oC (gas 4). Press the spinach leaves into a small (1-cup/250 ml capacity) ovenproof ramekin or bowl and place the sardines on top. Break the eggs over the top and sprinkle with cheese. Place onto a baking tray and bake for 20 minutes.

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