4.4 from 15 votes
Sardine Breakfast Salad
A quick and easy protein-packed paleo breakfast with sardines, artichokes and eggs, baked and served over fresh arugula.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
Calories:
235 kcal
Course:
Salad, Breakfast
Cuisine:
American
Ingredients
- 1 .375 oz.-can sardines in Water or Extra Virgin Olive Oil, Wild Planet brand
- 2 egg fresh
- 1 cup arugula organic
- 5 Tablespoons artichoke hearts chopped, marinated
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Preheat oven to 375°F
- Place sardines in a small bowl and use a fork to break apart the meat. Add artichoke hearts and toss to combine.
- Place sardine and artichoke mixture into a small oven-safe dish. I used a small oven-safe skillet.
- Break the eggs on top of the sardine mixture.
- Sprinkle with salt and pepper to taste.
- Bake for about 10-12 minutes, or until eggs cooked to preferred doneness.
- Serve over arugula.
Cup of Yum
Nutrition Information
Serving
2
Calories
235kcal
(12%)
Carbohydrates
3g
(1%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
252mg
(84%)
Sodium
396mg
(17%)
Potassium
344mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
912IU
(18%)
Vitamin C
9mg
(10%)
Calcium
285mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 2 | |
| Calories | 235kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 252mg | 84% |
| Sodium | 396mg | 17% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 912IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 285mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.