February 11 2025
When it comes to breakfast, it’s hard to beat a perfectly boiled egg served up alongside a row of crunchy, buttery soldiers. But perfection doesn’t mean you can’t mix things up a bit, from time to time. These boiled eggs with devilled sardine soldiers are next level delicious and make a light dippy egg for breakfast into a spicy, satisfying brunch in no time at all.
Note – we recommend trying to track down sustainably caught (MSC certified) sardines for this recipe, such as our favourite brand Fish 4 Ever.
Serves 2
Ingredients
- 2 Respectful eggs
- 120g tin of sardines in olive oil
- 1 medium sized ripe juicy tomato
- A good shake or two of tabasco sauce
- A good shake of Worcestershire sauce
- 1 tsp of Dijon mustard
- ½ tablespoon of thinly sliced chives
- Salt and freshly ground black pepper
- 2 slices wholegrain or granary bread
- Soft butter for spreading
- Sea salt and freshly ground black pepper
Method
1. Open your tin of sardines and fork them out into a bowl.
2. Quarter, deseed and finely dice the tomato. Add the chopped tomato flesh to the sardines along with the tabasco, Worcestershire sauce, mustard, chives, plenty of black pepper and a touch of salt. Mash everything together roughly.
3. Bring a small pan of water to the boil for the eggs. When it is simmering away, carefully lower in the eggs one at a time. Cook them for 4 – 5 minutes. Depending on how runny you like your eggs.
4. Meanwhile drop the sliced bread in the toaster and pop it on.
5. When the toast is ready, butter generously, then spread the toast with the spicy sardines. Cut the toast into nice, regimented soldiers.
6. To eat, crack the egg and remove the top to reveal the runny yolk. Dip and dunk your sardine soldiers and enjoy!
Find more delicious recipes here!
