Trust Me on This One Toast
If you've spent any time in food or wellness circles lately, you've probably noticed that tinned fish, specifically sardines, are having a moment. And for good reason: they're an easy snack, generally lower in mercury and contaminants than many larger fish, packed with protein and healthy fats, and they just taste good! My sister is a chef and is always sending pictures of her beautiful tinned fish toast creations to the family group chat, and it inspired me to make my own.
Now hear me out - I know there’s a lot of different flavors going on here. My husband, Beau, thought the same when I first presented it to him, and he’s too sweet to not try something I made for him with love. Usually when he really loves something I've made, he tells me immediately, even with a mouth full. A few bites in he was still quiet. But the words finally came, and they were “this is surprisingly delicious”! His pause came from the mess of trying to keep everything stacked on his toast, so be warned, it’s messy but worth it.
If you're willing to trust me on this one, it's become one of our favorite quick meals.
Ingredients
Toast of your choosing (I like Cristal Artisan Sliced Bread from Sprouts)
½–1 avocado
Maldon flaky salt
1 tin sardines
Lemon
Kimchi
1–2 eggs
Directions
Bring a saucepan of water to a boil, using just enough water to cover however many eggs you're making.
Once the water is boiling, gently lower the eggs into the water. I use a slotted spoon to avoid dropping them in and cracking them. Ask me how I know.
I prefer soft-boiled eggs with a very runny yolk, so I boil mine for about 6 minutes. If you prefer a slightly firmer, jammy center, try 7–8 minutes instead.
While the eggs are cooking, toast your bread to your preferred level of toastiness.
Once the eggs are done, transfer them to an ice bath to stop the cooking process. I usually leave them there for 3–4 minutes while I prepare the rest of the toast.
Spread the avocado onto the toast. I usually use half an avocado, but Beau often goes for a whole one, depending on the size.
Sprinkle with Maldon flaky salt. Measure with your heart.
Lay the sardines across the toast and squeeze fresh lemon over the top. Add kimchi.
Remove the eggs from the ice bath and peel them. I like to dump the ice water, replace it with room-temperature water, and peel the eggs in the bowl. For some reason, the shells and membranes come off much more easily and the eggs stay intact.
Slice the eggs in half and place them on top of the toast.
It's about to get messy. Enjoy!
