Sardines on toast

Sardines on toast

Another quick and easy recipe.  I was sent these sardines to review with my shopping from Ocado and after a quick ponder I decided on sardines on toast.  To make this tasty lunchtime dish you need the following:-

• 2 tins of sardines (drained)
• Handful of rocket leaves
• Couple of slices of toasted bread
• 4 eggs
• Splash of white wine vinegar

Bring a large pan of water to the boil, add a good splash of white wine vinegar and then drop in the eggs.  There is no need to swirl the water around as the eggs should naturally bind together, I would however suggest cracking each egg into a small ramekin dish as this makes it quicker and easier to drop in to the water, as timing is of the essence. Cook the eggs for 3 minutes and remove with a slotted spoon and set aside.

Butter your toasted bread, add some rocket leaves, place on the sardines and then top each slice with a couple of poached eggs and get stuck in!  

For anyone who has never had sardines, they do contain bones but they are so small they are ok to eat.  The sardines I used were in a chilli and garlic oil which gave a subtle hint of flavour to the dish, they were also quite a decent size so you could slice them in half rather than use two tins.  

Heavenly Mushrooms on Toast

Heavenly Mushrooms on Toast

• 1 tbsp extra virgin olive oil
• 100g smoked pancetta cut into cubes
• 2 garlic cloves finely chopped
• 25g unsalted butter, plus extra for spreading
• 2 x 300g packs of mixed mushrooms
• 3 tbsp white wine
• Large handful of flat leaf parsley, roughly chopped
• Eggs (1 per serving)
• Thick slices of sourdough or crusty white bread

I came across this recipe in the Waitrose magazine and the recipe is by John Torode, this made for a really tasty lunch…

Heat the oil in a large frying pan on a high heat, add the pancetta and fry until golden brown. Reduce the heat and add the garlic and soften, without colouring, for about 2 minutes. 

Increase the heat and add the butter, once it starts to sizzle and foam add the mushrooms and stir to ensure the mushrooms are coated with the pancetta and garlic.

 Once the mushrooms have browned then add the wine and then reduce down until there is a small amount of liquid remaining, season with pepper and then stir through the parsley.

Keep the above on a low heat whilst you then soft boil your eggs for 5 minutes, once done drain under cold water and then set aside to rest for 5 minutes. Toast your bread under a grill or on a hot griddle pan until lightly charred. Spread with butter, top with the mushrooms and serve with the soft boiled egg on top.

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