Global
Sardine & Egg Bowl
Simple sardines paired with sliced boiled eggs
~5 mintotal278 kcalper serving31g protein0g carbs16g fat
Ingredients
- 1 can Canned sardines in water/oil
- 2 Boiled eggs
Cooking Steps
Place the eggs in a small pan of cold water, bring to the boil, then simmer for 8-10 minutes for firm yolks.
Drain and cool the eggs under cold running water for a minute, then peel and slice.
Drain the sardines.
Arrange the sardines and sliced eggs together in a bowl and season with a little salt and pepper.
Serve at room temperature or chilled.
Plant & Growing Tips
Parsley
- Not in the recipe, but grow parsley to add a fresh, vibrant green garnish and herbaceous flavor to your sardine and egg bowl.
- Sow parsley seeds in rich, moist soil in full sun to partial shade; germination can be slow, so be patient.
- Parsley can be grown in pots, ensuring they have good drainage and consistent moisture.
Arugula
- Not in the recipe, but cultivate arugula for a peppery, fresh side salad to complement the richness of sardines and eggs.
- Direct sow arugula seeds in cool weather, either early spring or late summer, in full sun to partial shade.
- Sow seeds every 2-3 weeks for a continuous harvest, as arugula grows quickly and bolts in hot temperatures.
Natural Pest Control
- For aphids on parsley and arugula, spray with a strong stream of water or a mild insecticidal soap.
- Protect arugula from flea beetles by using lightweight row covers or by planting it in partial shade during warmer months.
Harvest
Parsley
- Harvest parsley by snipping outer stems close to the base, encouraging the plant to produce new growth from the center.
Arugula
- Harvest arugula by picking individual outer leaves when they are young and tender, or cut the entire plant an inch above the soil for cut-and-come-again harvesting.
