Name: Tartine du pêcheur
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Ingredients: 4 slices bread; 8 sardines in oil; ½ lemon; 1 spring onion (scallion); 4 Poached eggs; salt; pepper

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.

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Bread: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Gratin slices with spinach, "Buttonhole" quail eggs, Tournedos Rossini, Caesar salad, ... [All]
Poached eggs: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Polenta with spinach and soft-poached egg, Eggs meurette, Fried bread with leek and poached egg , ... [All]