Open-Faced Spicy Sardine and Avocado Sandwich with Poached Eggs

24 Feb

This open-faced sandwich – or a variation on it – is my favorite hearty snack or light lunch.  I added the poached egg to make this a more substantial dinner for myself.  It is super healthy and amazingly filling due to the high protein content.  It also has a boatload of vitamins, minerals, omega-3 fatty acids, omega-6 fatty acids, dietary fiber, and whole grains.  Plus, it’s delicious.  It’s hard to describe how well these flavors work together.  Sardines are a polarizing ingredient – you either love them or hate them.  I love them.  I owe that to my mom, who introduced them to me from a young age and got me addicted.  My maternal grandfather did the same for her.  Thank goodness there are sardine people in my family, because I can’t imagine not being a sardine person.  Either way, the creaminess of the avocado and the egg balances well against the salty fish and bite of the vinegar from the chili garlic sauce and the marinated garlic clove.  The lemon zest (and juice)  and parsley adds a freshness to the whole thing that really takes it to the next level.  Despite its humble beginnings, the final product is elegant and delicious.

This is a great cooking for one dish because, well … who wants to share the couch with someone who smells like they just ate a whole tin of sardines?  Because, you know, they just ate a whole tin of sardines.  Mashed up with garlic.  It’s also made with pantry staples and has about five minutes of hands on time.

Open-Faced Spicy Sardine and Avocado Sandwich with Poached Eggs

Adapted from Alton Brown

1 4.25 oz. tin sardines in water, smashed with fork and bones removed, if desired

2 tbs. extra virgin olive oil

1 tbs. fresh curly leaf parsley, finely chopped

1 tsp. lemon zest

1 lemon quartered

1 tsp. chili garlic sauce

1 whole marinated garlic clove, finely minced

2 slices whole wheat bread

1 ripe avocado, pit removed and flesh separated from peel, flesh smashed with a fork

1 tsp. apple cider vinegar

2 jumbo eggs

Kosher salt and freshly cracked black pepper

Whisk olive oil with parsley, vinegar, chili garlic sauce, lemon zest, kosher salt, and freshly cracked black pepper.

Mix smashed sardines with parsley and oil mixture.  It is preferable you let this sit up to an hour to allow the flavors to meld.

Toast pieces of bread.

Spread avocado on toasted bread.  Top evenly with sardine mixture.  Top each bread slice with poached egg (see below).  Serve with lemon wedges.

Poached Eggs:

2 eggs

1 tbs. apple cider vinegar

Kosher salt and freshly cracked black pepper

Break the eggs into two small bowls or ramekins.

Fill a large sauce pan with 2-3″ of water.  Add vinegar.  Bring the water to a simmer (between 160º to 180º).  Only a few bubbles should be escaping from the bottom of the water.  Stir the water gently in circles in order to create movement in the water.  Gently drop the egg into the water.

When the white turns opaque, gently remove the egg from the water with a slotted spoon or a spatula.  Season with salt and pepper and serve atop open-faced spicy sardine and avocado sandwich.

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