Simple Way to Prepare Perfect Vickys Sardine Breakfast Bake, GF DF EF SF NF
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, How to Prepare Perfect Vickys Sardine Breakfast Bake, GF DF EF SF NF. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vickys Sardine Breakfast Bake, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Sardine Breakfast Bake, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Sardine Breakfast Bake, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Sardine Breakfast Bake, GF DF EF SF NF estimated approx 35 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Vickys Sardine Breakfast Bake, GF DF EF SF NF using 7 ingredients and 9 steps. Here is how you cook it.
Tinned sardines are a great source of calcium, vitamin D, vitamin B-12, potassium and omega-3 oils. My dad ate them often for breakfast on toast. They are really delicious, taste similar to herring which we do eat a lot of and a great way to get vital nutrients into the kids!
Ingredients and spices that need to be Get to make Vickys Sardine Breakfast Bake, GF DF EF SF NF:
- 8 tbsp sunflower spread/ butter plus extra for greasing
- 2 medium onions, chopped
- 12 medium potatoes, peeled and diced
- 1 clove garlic, finely chopped
- salt & pepper
- 4 can (120 g) each) of sardines in oil, drained
- 4 tbsp rice milk or milk of choice
Instructions to make Vickys Sardine Breakfast Bake, GF DF EF SF NF
- Preheat the oven to gas 4 / 180C / 350°F and grease 4 ovenproof bowls or individual casserole dishes
- Melt the sunflower spread in a frying pan and gently fry off the onion, garlic and potatoes for 5 minutes or so until the onion is softened
- Season with salt & pepper and a little thyme or rosemary if you like
- Divide half of the potato & onion mixture between the 4 bowls
- Make sure to remove the sardines bones if they aren't already filleted and layer the fish on top
- Cover with the remaining potato mixture and pour a tbsp of milk over each bowl
- Cover and bake for 20 minutes then bake uncovered for 5 minutes to colour the tops or put under the grill/broiler
- Serve with hot buttered toast
- You can use sardines in tomato sauce too, use basil instead of thyme for flavouring
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