Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
59 K 4.8/5 (17 reviews)
15 min.
Easy
6.65 €
4 people
7 IngredientsLast modified on: June 1st 2016
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 poacheds eggs - 6
salt - 7
pepper - Total weight: 870 grams
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - ⌛ 3 min.
Lightly toast 4 slices bread.
Arrange the sardine fillets on each slice and squeeze a little lemon juice over.
Arrange the sardine fillets on each slice and squeeze a little lemon juice over.
Stage 2 - ⌛ 2 min.
Add some thin slices of spring onion.
Stage 3 - ⌛ 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.
Scater a few chopped chives over, both leaves and flowers.
Stage 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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 390 RDI=150 % | 2,320 RDI=220 % | 100 RDI=20 % | 1,450 RDI=70 % | 6,080 RDI: 70 % |
| Per 100 g | 40 RDI=20 % | 270 RDI=30 % | 10 RDI=2 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 100 RDI=40 % | 580 RDI=60 % | 30 RDI=4 % | 360 RDI=20 % | 1,520 RDI: 20 % |
How much will it cost?
- For 4 people : 6.65 €
- Per person : 1.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sardines in oil
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Bread
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Poached eggs
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Spring onion (scallion)
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