Go Back
Sardines breakfast skillet with scrambled eggs, spinach and cherry tomatoes
TasteWiser

Sardines Breakfast Skillet with Eggs and Spinach

A savory breakfast skillet with canned sardines, fully cooked scrambled eggs, spinach and cherry tomatoes. Makes two servings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Breakfast skillet
  • 4 large eggs
  • 100 g ready-to-eat canned sardines in olive oil drained weight
  • 150 g cherry tomatoes halved
  • 60 g baby spinach washed and dried
  • 1 tsp olive oil
  • 0.25 tsp ground black pepper

Equipment

  • 1 Medium nonstick skillet
  • 1 Mixing bowl
  • 1 Silicone spatula
  • 1 Food thermometer

Method
 

  1. Wash and dry the spinach and tomatoes. Halve the tomatoes. Clean the sardine tin lid, open the tin and drain the fish. Gently divide large sardines into bite-size pieces. Whisk the eggs with the black pepper in a bowl.
    Whisking eggs beside drained sardines, spinach and halved cherry tomatoes
  2. Heat the olive oil in a medium nonstick skillet over medium heat. Add the tomatoes and cook for 2–3 minutes until slightly softened. Add the spinach and stir until wilted. Let excess liquid evaporate before adding the eggs.
    Cooking cherry tomatoes and spinach in a skillet before adding eggs
  3. Reduce the heat to medium-low and pour in the beaten eggs. Use a silicone spatula to gently draw the setting eggs toward the center, allowing uncooked egg to touch the pan. Cook until the curds are set throughout, with no liquid egg remaining.
    Gently scrambling eggs with tomatoes and spinach in the skillet
  4. Add the drained ready-to-eat sardines and fold them gently through the cooked eggs. Warm through over low heat without mashing the fish. Check the egg mixture reaches 160°F (71°C), then divide between two plates and serve immediately.
    Folding drained sardines into fully cooked scrambled eggs and vegetables

Notes

Recipe not yet kitchen-tested. Nutrition is an ingredient-based estimate per half of the skillet, without optional sides. Sardine brands, retained oil and egg sizes change the values. Use commercially prepared ready-to-eat sardines; raw fish is not a direct substitution. Cook eggs fully and check the egg mixture reaches 160°F (71°C). Contains fish and eggs. Refrigerate promptly at 40°F (4°C) or below; follow package guidance for opened sardines.