YOUR SOLIN GENERATED RECIPE
Pan-Seared Pacific Sardines and Fried Egg Bagel
Pan-seared wild sardines and a golden fried egg layered over a toasted sprouted grain bagel with a bright, citrusy finish of fresh lemon.
INGREDIENTS
0.5 whole sprouted grain bagel
3.75 ounce wild Pacific sardines in water
2 large eggs
0 tsp extra virgin olive oil
0.5 cup baby arugula
0.5 tsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Slice the sprouted grain bagel in half and toast until the edges are golden brown.
Drain the sardines and gently pat them dry with a paper towel to ensure a crisp sear.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the sardines in the skillet and sear for 2 minutes per side until they develop a light crust.
Remove the sardines and set aside; in the same pan, crack the eggs and fry until the whites are set but the yolks remain runny.
Layer the toasted bagel halves with baby arugula, the pan-seared sardines, and the fried eggs.
Season with sea salt, black pepper, red pepper flakes, and a fresh squeeze of lemon juice before serving.