California Sardine Smash Toast with Avocado and Jammy Eggs
Seeded sourdough loaded with lemony avocado smash, tinned sardines and jammy eggs for a big omega-3 brunch.
Best for Omega-3 and high-protein brunch on seeded wholegrain bread
This is the loaded toast I make when I want brunch to feel indulgent but actually earn its keep nutritionally. Tinned sardines are one of the best-value sources of omega-3 and protein going, and here they get a bright California treatment with mashed avocado, lemon, chile and herbs on chewy seeded sourdough. Jammy eggs and a shower of scallion and radish keep it fresh, fast and genuinely satisfying.
Ingredients
- 4 seeded wholegrain sourdough bread , thick slices, about 2 cm
- 2 canned sardines in olive oil , cans of about 120 g each, drained
- 2 ripe avocados , halved and pitted
- 4 large eggs , fridge-cold
- 1 lemon , half juiced, half in wedges to serve
- 2 scallions , thinly sliced
- 3 radishes , thinly sliced into coins
- 5 g Fresh dill , roughly chopped
- 15 ml olive oil , plus more to drizzle
- 1 g red pepper flakes , such as Aleppo or a pinch of chile flakes
- 2 g fine sea salt
- 1 g black pepper , freshly ground
- 1 garlic cloves , clove, halved, for rubbing the toast (optional – can be omitted)
Instructions
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1
Bring a small saucepan of water to a rolling boil. Lower in the cold eggs and cook for 7 minutes for jammy yolks, then transfer straight to a bowl of iced water. Once cool enough to handle, peel and halve lengthwise.
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2
Meanwhile, scoop the avocado flesh into a bowl. Add the lemon juice, half the scallions, a good pinch of the sea salt and a grind of black pepper. Mash with a fork to a chunky smash, keeping some texture. Taste and adjust with more lemon or salt.
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3
Toast the sourdough slices until deeply golden and crisp at the edges. While hot, rub each slice with the cut side of the garlic clove, if using, and drizzle lightly with olive oil.
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4
Spread the avocado smash thickly over each toast. Lay the drained sardines on top, breaking them into large pieces, and nestle two egg halves onto each slice. Scatter with radishes, the remaining scallion, dill and red pepper flakes.
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5
Finish with a final drizzle of olive oil, a pinch of flaky salt and a grind of pepper. Serve right away with lemon wedges on the side for squeezing.