I’ve already shared my love for fish. I don’t just love to eat them, though. I love to watch them, too. Most notably, one of my favorite vacation pastimes is snorkeling. I love to stay perfectly still and watch the gorgeous creatures swimming around. Nirvana.
Of course, the water has to be clear and hot (not warm) for me to go snorkeling, and that’s not the kind of vacation we’ve been able to take since having children. Nor is such an excursion in our foreseeable future.
But I did get a little sensory reminder of our pre-kid trips this week at breakfast time. The resorts we visited had open air restaurants where we ate breakfast. Such a setup often yields an interesting mishmash of smells. Like when the smell from your plate of scrambled eggs mingles with the briny ocean smell?
That’s what my Sardine Scramble brought back for me.
I am the first to admit, at first blush, this pairing seems a little undesirable. But give it a go. It’s not only a great way to get your sardines in, it’s got an oddly appealing draw to it. Plus, it’s super simple.
The key is to get your sardines fried up nice and crispy before you add the egg. Delish.
If I close my eyes and ignore the chaos around me, for a millisecond, I’m on an island somewhere … .
- 3 sardines, packed in water
- 1 TBSP leftover bacon grease or grassfed butter
- 2 eggs, pastured is ideal
- salt + pepper to taste
- Mash sardines in a small bowl.
- Gently beat eggs in another small bowl.
- Heat small skillet to medium high heat. When skillet is hot, add fat and swirl around pan.
- When fat has melted, add sardines to pan. Stir frequently.
- When sardines are crispy, pour beaten eggs into pan.
- Add salt + pepper to taste.
- Move the mixture around in the pan until eggs reach desired consistency.