Tartine du pêcheur

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 slices bread
• 2 8 sardines in oil
• 3 ½ lemon
• 4 1 spring onion (scallion)
• 5 4 Poached eggs
• 6 salt
• 7 pepper
• Total weight: 870 grams

Times:

Preparation
15 min.

Step by step recipe

1	Lightly toast 4 slices bread. Arrange the sardine fillets on each slice and squeeze a little lemon juice over.
2	Add some thin slices of spring onion.
3	Just before serving, top with a poached egg, then salt and pepper lightly. Scater a few chopped chives over, both leaves and flowers.
4	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.

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