Tartine du pêcheur
Step by step recipe:
- 3 min.
Lightly toast 4 slices bread.
Arrange the sardine fillets on each slice and squeeze a little lemon juice over. - 2 min.
Add some thin slices of spring onion. - 10 min.
Just before serving, top with a poached egg, then salt and pepper lightly.
Scater a few chopped chives over, both leaves and flowers. 
To enjoy this tartine at its best, the toast and egg should still both be hot when served.
Remarks:
Translator's note: the title might have been translated as "fisherman's toast" but that's what some folks call eggy bread (which is "soupe dorée" to the French). This is a classic "tartine" that can be found in many different versions, so I preferred to keep the French name.Source:
Home made.Grade this recipe
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