Sardines on sourdough toast
Sardines on sourdough toast
25 minutesAdd Review
Login to add review
Ingredients
Method
Add the onion rings, lemon juice, sugar and a pinch of salt to a small bowl, then cover and leave for at least 20 minutes, or chill overnight, covered, in the fridge.
Place the eggs in a small pan of boiling water, cook for 9 minutes 30 seconds, then run under cold water until cool to the touch. Peel and set aside.
In a small bowl, combine 1 tsp lemon juice from the onion mixture with the mustard, extra virgin olive oil, capers and olives. Mix well and season to taste. Add the parsley just before serving.
Toast the sourdough, then spread generously with butter. Slice the eggs, lay them on the toast, then season. Lay the sardines over the egg, top with the olive and caper mix, some pickled red onions and the pine nuts, then serve.
