Scrambled Eggs with Sardines

⏱️ Prep time: 15 minutes | 🍽️ Servings: 2 | 🌶️ Difficulty: Easy

Scrambled eggs are a great choice for a simple yet satisfying breakfast. Make them a little more exciting by adding Portuguese sardines and seasoning with a dry chicken broth cube - the result is a creamy, protein-packed dish with a mild umami flavor that takes your breakfast to a whole new level.

Ingredients (2 servings)

• 1 tsp cooking oil or butter
• 1 onion, finely chopped
• 1 tin of Portuguese sardines in olive oil
• 1/2 chicken broth cube
• 1/2 cup water
• 3 eggs, lightly beaten

You'll need: a medium-sized frying pan.

Instructions

1. Sauté the onion
Heat the oil or butter in a medium-sized frying pan over medium heat. Sauté the chopped onion until soft and translucent, about 2–3 minutes.

2. Add the sardines and broth
Add the sardines along with their olive oil, the water, and half a chicken broth cube. Lower the heat to minimum and let it simmer gently until it comes to a light boil and the broth cube has fully dissolved.

3. Stir in the eggs
Gradually pour in the beaten eggs – start with half the mixture and stir gently until the eggs just begin to set before adding the remaining half. Keep stirring over low heat with a spatula so the eggs stay soft and creamy rather than dry and rubbery.

4. Serve
Serve hot, ideally with a slice of toasted bread of your choice.

Enjoy!

💡 Tips for the best result

• Low and slow: Cook the eggs over low heat and without rushing – that's the secret to a soft, creamy texture.
• Choosing sardines: Use high-quality sardines in olive oil for the best flavor and texture.
• Extra flavor: Finish with chopped chives or parsley for freshness.
• Variation: Add a bit of grated cheese or a splash of cream for an even creamier version.

Why you'll love this dish

• Ready in 15 minutes
• A hearty, protein-rich breakfast
• A fresh, exciting twist on classic scrambled eggs
• Rich in omega-3s thanks to the sardines
• Just as good for breakfast, lunch, or dinner

Frequently Asked Questions

Can I use a different type of onion?
Yes – scallions or leeks also work well and give a milder flavor.

Do I need to use chicken broth?
No, but it adds extra depth of flavor. Vegetable broth is a good alternative.

Can I prepare the eggs in advance?
Scrambled eggs taste best freshly made, but leftovers can be gently reheated over low heat the next day.